Mini brandy apple puddings recipe

Brandy apple puddings are simple to make but impressive, with the brandy addding a warming taste. Serve with custard, cream or ice cream

Ingredients

For the apples:

• 1 tsp low fat spread
• 5 Cox’s apples , peeled, cored and cut into 1cm thick wedges
• 2tbsp agave nectar

For the sponge:

• 50g low fat spread, plus 1 tsp
• 100g apple sauce eg Colmans
• 150g self raising flour
• 2 medium eggs
• 100g caster sugar
• 2tbsp brandy
• 1tsp vanilla paste

Method

1. For the apples, heat spread in a large frying pan, add apples and cook over a medium heat for 8-10 mins until golden. Add agave syrup and 6 tbsp water and cook for a further 3 mins until soft. Set aside.
2. Heat oven to 180C/gas mark 4. Using 1tsp spread, grease 6 individual metal pudding bowls. Whisk all sponge ingredients together using an electric had whisk for 2 mins until pale.
3. Spoon half the apple mixture into the pudding moulds and top with the cake mixture. Cover each pud tightly with a small square of foil with a pleat in then sit into a small baking tray. Pour enough boiling water into the tray to cover come almost halfway up each bowl.
4. Bake for 30 mins or until springy to the touch.