Apple 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 or fat-free 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 or fat-free milk
  • ½ cup (125 ml) water
  • ¼ cup (60 ml) sugar
  • 1 cinnamon stick (optional)


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 or fat-free yoghurt.


Make the pudding with fresh pears as above. Or use a tin of pie apples or peach slices and leave out step 1.