Apple and Cinnamon Pudding
Serves: 6
Ingredients
To make Apple and Cinnamon Pudding, you'll need:
- 2 red apples
- 110g butter
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- 3 tbsp. agave nectar
- 2 eggs
- 120ml low-fat milk
- 1 tsp. vanilla essence
- 150g mascarpone cheese
- 2 tbsp. ground almonds
- 100g self-raising flour
- 1 tbsp. flaked almonds
Method
- Preheat the oven to 160°c/Gas Mark 3.
- Slice the apples into wedges, and use them to line the bottom of a baking tray.
- Melt 60g of the butter in a small saucepan with the cinnamon, nutmeg and two tablespoons of the agave nectar.
- Pour this over the apples and bake for 20 minutes.
- While the mixture is cooking, separate the yolks from the egg whites by cracking the egg and slowly tipping the contents from one half of the shell to the other, ensuring not to drop the yolk.
- The egg whites should separate and dribble through the gap (so make sure you do this over a bowl!)
- Remove the apples from the baking tray, and place them in a Pyrex dish.
- In another saucepan, warm up the milk, vanilla essence, and one tablespoon of agave nectar, adding 50g of butter.
- Melt this mixture, and allow it to cool.
- Beat the cheese with a wooden spoon until it has softened.
- Add the egg yolks and the milk mixture.
- Combine with the ground almonds and self-raising flour.
- In another bowl, whisk the egg whites and then fold the egg whites into the mixture.
- Pour the final mixture onto the apples.
- Sprinkle with the flaked almonds and bake for 30 minutes until golden brown or until a toothpick inserted into the centre of pudding comes out clean.
- This dish is best served warm.
Nutritional Facts (Per Serving)
Calories 441 | Total Fat 32.5g | Saturated Fat 18.5g | Carbohydrates 31g | Fibre 2.9g | Protein 5.6g
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