Clotted cream & ginger ice cream
This tangy ice cream is perfect for your ice cream maker but just as easy by hand
Cinnamon apple pecan pudding
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 85g softened butter
- 85g xylitol
- 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 pecansroughly chopped or broken
- Greek yogurtor cream, to serve
Nutrition: per serving
- kcal338
- fat18g
- saturates9g
- carbs38g
- sugars5g
- fibre3g
- protein6g
- salt0.77g
Method
step 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.
step 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.
