Quick Apple Puddings
These little pots of goodness can be made using any fruits you have on hand and help rescue bread from waste with the bread topping.
- No apples? Use pears, mango, peaches, apricots or blueberries instead. Feel free to mix fruits together too for a fruity pairing, such as apples and blueberries.
- No cinnamon? Try with a little cardamom instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
1 tsp Vanilla paste
1 tbsp Lemon juice
1 tbsp Caster sugar
4 Slices of bread (white or wholemeal)
2 tbsp Unsalted butter (melted)
1 tbsp Light brown sugar
1 tsp Ground cinnamon
- Preheat the oven to 180C/160c fan/4 gas mark. Core and chop the apples into small chunks. Place in a small saucepan along with 2 tbsp of water and the lemon juice. Pop the lid on and stew over medium heat for 8-10 minutes, until soft. Turn off the heat and stir in the caster sugar and vanilla paste.
- While the apples are cooking, prepare the bread toppings. Use an upside down ramekin on top of the bread slices and use as a template to cut 4 bread circles.
- Brush the bread circles with butter on both sides. Sprinkle brown sugar and cinnamon over the top and cut each slice into quarters.
- Divide apples into 4 ramekins and lay bread over. Place the ramekins on a tray and bake for 15 minutes, until the tops go crispy. Enjoy!
How to store
Store in the fridge for up to 3 days and reheat in the oven to crisp up the tops. The stewed apples can be stored in the freezer for up to 3 months.