I bought a supermarket low fat apple pudding many years ago and really enjoyed it both for its taste and its virtuousness. I never saw it on the shelves again and thought it was so simple that I could easily re-create it. Well a decade on and after all the over indulgence over the Easter period I decided now was perfect time to re-invent this pud. I started off on-line and was surprised to find that it just simply did not exist. After a couple of nights I have now perfected this pudding after the first batch bubbled over when the bread lids were in one piece and the oven too hot. My husband still loved them though so I persevered. The following night after dinner I knocked up another couple within 25 minutes and this time they were perfect. I cut the bread into quarters and lowered the oven temperature and time. I also tried making the puds with both butter and Flora and both worked equally well. I’m really pleased with these pudding as they can be truly virtuous served with a dollop of low fat crème fraiche or for a bit or indulgence a tiny dollop of vanilla Hagen Daaz goes a long way in a small ramekin.
This is what your apples should look like once you have stirred in the sugar.
Cutting around the bread.
Forgot to re-shoot the pre-bake stage so these have one solid bread lid which would probably now work and not bubble over with the 180C oven temperature and 15 minute cooking time.
An aerial view!
- 1lb / 500g Bramley Apples or a mix with dessert apples, peeled and sliced
- 2 Slices white or wholemeal bread
- 1 Heaped tbsp vanilla sugar (or golden castor sugar)
- 4 Knobs of butter or margarine
- 4 tsp Soft light brown sugar
- 1 tbsp Lemon juice
- Cinnamon for dusting
- Pre-heat the oven to 180°C.
- Stew the apples in 1 tbsp of water with the lemon juice in a lidded saucepan for 5 minutes on a moderate heat. Add a little more water if necessary.
- While the apples are cooking use the ramekins as a template to cut 4 circles from the sliced bread.
- Butter the bread circles, dust generously with cinnamon and spread over a generous tsp of brown sugar on each.
- Cut the circles into quarters.
- Stir in the vanilla sugar into the cooked apples once cooked.
- Place the stewed apples equally into 4 ramekins.
- Then lay the bread quarters over the apples in a circle so that the last quarter is tucked under the first.
- Place on a baking tray in the middle of the oven for 15 minutes until the top goes crispy.
- Let the puddings cool down for at least five minutes before serving as they will be extremely hot inside!
- Serve with a dollop of good quality vanilla ice cream or some low fat crème fraiche.
I’m entering my Quick Apple Puddings into Dollybakes Calendar Cakes challenge!