Mini brandy apple puddings recipe

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20 min


45 min

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.

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