Healthy Apple Pudding With Cinnamon Custard Recipe
- 12 slices raisin toast or fruit bread
- olive or canola oil spray
- 400 g can unsweetened pie apple mixture
- 4 tbs sultanas
- 1 tsp lemon rind, grated
- 3 tbs custard powder
- 1 1/2 tbs caster sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 cups reduced-fat milk
- Preheat oven to 180ºC (160°C fan forced).
- Sparingly remove crusts from 6 slices of raisin toast and flatten bread with a rolling pin.
- Spray 6 holes of a regular sized (½-cup capacity) muffin tin with oil; press bread firmly into holes.
- Combine apple, sultanas and lemon in a medium-sized bowl. Mix well.
- Fill bread cavities to the rim of the tin with apple mixture, pressing firmly with the back of a spoon. Fold in any overhanging bread.
- To form a lid with remaining bread slices, cut 6 x 8cm diameter circles using a biscuit cutter or upside down glass. Press on bread lid to cover apple mixture. Bake in the oven for 20 minutes until golden brown.
- To make custard, combine custard powder, sugar, cinnamon, vanilla and 3 tablespoons milk in a medium-sized saucepan. Mix well to form a paste and smooth lumps then stir in remaining milk. Place over medium heat and slowly bring to the boil, stirring often. Reduce heat and simmer for 2 minutes until mixture thickens. Remove from heat; cover surface with plastic wrap until time to serve.
- To remove puddings, run a knife around the edge of each hole and invert onto individual plates.
- Pour over custard, sprinkle with cinnamon if desired and serve immediately.
Homemade stewed apples contain too much moisture and are unsuitable for this recipe.
Not suitable to store or freeze.
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|per serving||per 100g|
|Energy||1244 kJ||469 kJ|
|297 Cal||112 Cal|
|Protein||10.3 g||3.9 g|
|Fat, total||4.7 g||1.8 g|
|— saturated||1.8 g||0.7 g|
|Carbohydrate||52.3 g||19.7 g|
|— sugars||29.3 g||11 g|
|Sodium||175.4 mg||66.1 mg|
|Fibre||2.9 g||1.1 g|
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