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Cinnamon apple pecan pudding

It may taste indulgent, but this low-sugar fruity bake is sweetened with xylitol and topped with crunchy pecans

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 328
  • Carbohydrates 8
  • Saturated Fat 5
  • Sugar 6
  • Protein 17
  • Fat 36
  • Fibre 3
  • Salt 0.8

Nutrition per serving

  • Calories 328
  • Carbohydrates 8
  • Saturated Fat 5
  • Sugar 6
  • Protein 17
  • Fat 36
  • Fibre 3
  • Salt 0.8

Ingredients

  • 85g softened butter
  • 85g xylitol (we used Total Sweet)
  • 125g self-raising flour
  • 25g oats
  • 1 tsp ground cinnamon
  • 1 heaped tsp baking powder
  • 2 large eggs
  • 3 tbsp milk
  • 1 Bramley apple (about 280g), peeled, cored, a quarter grated, the rest diced
  • 25g pecans, roughly chopped or broken
  • Greek yogurt or cream, to serve

Method

  1. Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.

  2. Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.

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