PREP TIME 10 minutes
COOK TIME 20 minutes

3 unpeeled apples, cored and grated
200ml apple juice
1 tbsp molasses sugar
2 tsp cinnamon
dash sunflower oil
4–5 slices wholemeal bread, crusts removed
1 egg yolk, lightly beaten

Preheat the oven to 180°C/ gas mark 4. Add the apples to a saucepan with 100ml of apple juice and simmer until soft (4-5 minutes). Leaving the juice behind, place the apples in a bowl.
Add the molasses, sugar and cinnamon to the pan with the remaining 100ml of apple juice and gently melt the sugar, adding a little more juice if needed. Allow to cool, you should end up with around 100ml of syrup.
Rub the sunflower oil around a small pudding basin or ovenproof dish. Dip the bread in the apple syrup and use it to line the basin. Make sure there are no gaps.
Stir the egg yolk into the apple, then put the mixture into the bread-lined bowl.
Finally, top with more syrup-soaked bread and spoon on any remaining liquid. Bake for 20 minutes. Check after 15 minutes and if the top is very brown at the edges, place a piece of foil over it for the last 5 minutes.
Allow to stand for a few minutes, loosen the edges with a knife and carefully turn out onto a serving plate.

Chef's tips
Best served straight after cooking.Try serving with a little low-fat yogurt or half-fat crème fraiche."

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