Prep time:
Cooking time: 40 minutes
Total time:
Serves: 6
150g butter, melted
150g plain flour
150g oats
100g caster sugar
1tsp cinnamon
300g large eating apples cored and chopped
250g frozen cherries
This pudding can also double up as a treat for morning coffee. The crunchy oat topping flavoured with cinnamon is a breeze to whizz together. I use frozen cherries (bonus of no stones) and the apples are roughly chopped – I keep the skin on for extra fibre (no food waste!). Desperately hope for leftovers … Continue reading "Apple & cherry flapjack pudding"
This pudding can also double up as a treat for morning coffee. The crunchy oat topping flavoured with cinnamon is a breeze to whizz together. I use frozen cherries (bonus of no stones) and the apples are roughly chopped – I keep the skin on for extra fibre (no food waste!). Desperately hope for leftovers as it’s gorgeous cold the next day. 1. Melt the butter in a pan on a low heat. While the butter is melting, weigh and mix all the dry topping ingredients in a bowl. Pour in the melted butter and mix until the mixture resembles large breadcrumbs. 2. Chop the apples into chunks (I chop mine with an apple corer, no peeling – there is lots of goodness in the skin). Put in an oven proof dish, tip over the cherries and cover with the topping. It will now sit happily in the fridge until ready to cook. 3. Cook in a preheated oven (180˚C) for 40 mins until the topping is crispy and golden. Serve with cream, custard or vanilla ice cream. Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of Charlotte’s dishes and advice on Facebook @theneedy.greedy
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...