Apple pudding
Apples and cinnamon are comforting flavours, especially in winter. Swap your custard or ice cream for plain low-fat yoghurt.
Ready in
1 hour 20 minsServing size
Serves 8Ingredients
- Pudding
- 4 medium Granny Smith apples, seeds removed and cut in wedges
- 1 cinnamon stick
- ¼ cup (60 ml) sugar
- 3 eggs, beaten
- 3 tbsp (45 ml) sunflower oil
- ¾ cup (180 ml) low-fat milk
- ½ cup (125 ml) plain low-fat yoghurt
- 1 cup (250 ml) cake flour
- ½ cup (125 ml) wholewheat flour
- 2 tsp (10 ml) baking powder
- 2 tsp (10 ml) ground cinnamon
- Syrup
- ½ cup (125 ml) low-fat milk
- ½ cup (125 ml) water
- ¼ cup (60 ml) sugar
- 1 cinnamon stick (optional)
Method
- Pudding: Place apples with 2 tbsp of water and the cinnamon in a pot. Bring to the boil, reduce the heat and simmer for 3-5 minutes or until just tender, but not mushy.
- Preheat oven to 180 °C. Beat sugar and eggs until well blended. Add oil, milk and yoghurt and mix well.
- Combine the flours, baking powder and half the cinnamon in a mixing bowl.
- Beat liquid into the flour mixture to form a smooth batter.
- Spoon apples into an oven dish and pour batter on top.
- Bake for 30 minutes or until golden brown and cooked.
- Syrup: Meanwhile, place all the ingredients in a small pot and stir over a low heat.
- Simmer for a few minutes or until slightly thickened.
- Prick warm pudding with a fork or skewer and pour syrup over. Sprinkle with the rest of the ground cinnamon. Serve warm with plain low-fat yoghurt.
Tip
- Make the pudding with fresh pears as above. Or use a tin of pie apples or peach slices and leave out step 1.

This recipe is from Cooking from the heart, 1st edition
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