Quick Apple Puddings
Note:I made these Quick Apple Puddings in the early days of my blog when I didn’t know one end of a camera from the other so decided to re-shoot and serve them up a fresh. They really are a fab and quick pud, ideal for autumn! Here’s the original post!
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 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 didn’t exist.
After a couple of nights I have now perfected this pudding. The first batch bubbled over when the bread lids were in one piece and the oven was 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 reduced the cooking time.
I tried using both butter and spread (margarine) and both worked equally well. I’m really pleased with my Quick Apple Puddings and they can be served with a dollop of low fat crème fraiche or for a bit more indulgence a swirl of cream.
I do hope you make my Quick Apple Puddings as I’m sure you’ll love them! For more apple pudding inspiration you might like the following:
Why not pin for later?
Quick Apple Puddings
- 1 lb / 500g Bramley Apples or a mix with dessert apples peeled and sliced
- 2 - 4 slices white or wholemeal bread depending on size
- 50 g castor sugar
- 1 tsp vanilla extract
- 4 knobs of butter or margarine about 25g/1 oz
- 4 tsp soft light brown sugar
- 1 tbsp lemon juice
- Cinnamon for dusting
- Pre-heat the oven to 180°C.
- Place the prepared apple slices into a pan and pour over the lemon juice and 1 tbsp water.
- Stew under a lid for 4-5 minutes on a moderate heat until soft.
- While the apples are cooking use a ramekin as a template to cut 4 circles from the sliced bread.
- Butter the bread circles, dust generously with cinnamon and spread a tsp of brown sugar on each.
- Cut the circles into quarters.
- Stir the caster sugar and vanilla extract into the apples once cooked.
- Divide the stewed apples between 4 ramekins.
- Then lay the bread quarters over the apples in a circle so that the last quarter is tucked under the first.
- Place the puddings on a baking tray in the middle of the oven for 15 minutes until the tops go crispy.
- Let the puddings cool down for at least five minutes before serving as they will be extremely hot inside!
- Serve with cream if wished.