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Mini apple & blackberry puddings

Two mini apple & blackberry puddings on glass plates

Mini apple & blackberry puddings

Name: Mini apple & blackberry puddings
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: Makes 4
Ingredients: 1 large Cox apple (about 155g) peeled, cored and finely chopped; 300g blackberries; rapeseed oil for the moulds; 6 slices of wholemeal bread; small mint sprigs or leaves, to decorate; 100g coconut yogurt to serve

Sara Buenfeld

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Makes 4

Easy

Prep: 15 mins

Cook: 8 mins

plus 1 hr chilling

A star rating of 2 out of 5.1 ratingRate

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Combine high-fibre blackberries and wholemeal bread with apples in these attractive, low-fat desserts, inspired by the classic summer pudding

Healthy

Low fat

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 large Cox apple (about 155g)

peeled, cored and finely chopped
300g blackberries
rapeseed oil

for the moulds
6 slices of wholemeal bread
small mint sprigs

or leaves, to decorate
100g coconut yogurt

to serve

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Nutrition: per serving

kcal226
fat5g
saturates3g
carbs34g
sugars10g
fibre8g

high
protein7g
salt0.6g

Method

step 1

Put the apple in a small pan with 150ml water, cover and simmer for 3 mins to soften. Add the berries, cover and cook for 5 mins more until the berries have just softened.
step 2

Meanwhile, lightly oil four mini pudding moulds. Using a mould as a template, cut out four rounds from the bread and use these to line the base of each mould. Trim the crusts from the offcuts (and reserve these), then use the offcuts and other two slices of bread, cut into strips, to line the sides of the moulds. Press gently to compact the bread a little and leave some overhanging.
step 3

Spoon in most of the fruit and juice, reserving about 1 tbsp. Fold the overhanging bread over the fruit and fill in the gaps using the reserved bits of crust to completely cover the top. Cover the moulds and press down firmly to compress the puds. Chill for about 1 hr to firm up. Will keep chilled for up to three days.
step 4

To serve, turn the puddings out onto small plates and top with the reserved fruit and juice and the mint. Serve with the yogurt.

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