Mini brandy apple puddings

(0 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

  • Makes: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Essentials recipe 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

Leave for 3 mins before tuning out onto serving plates and topping with the remaining apple mixture.


  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.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter