Brandy apple puddings are simple to make but impressive, with the brandy addding a warming taste. Serve with custard, cream or ice cream
- 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
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.
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.
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.
Bake for 30 mins or until springy to the touch.
Top tip for making Mini brandy apple puddings
Leave for 3 mins before tuning out onto serving plates and topping with the remaining apple mixture.