Autumn pudding treat
17:21 16 September 2010
If you've got a sweet tooth but not particularly au fait in the kitchen, this could be the perfect answer to satisfying your sugary cravings with minimum fuss.
In the following video, TV chef Lesley Walters takes you through how to cook the heart-warming Nestle Cheerios Autumn Fruit Pudding which are full of fruit, taste and fibre.
Apples, raspberries, pears, apricots, rhubarb and nectarines would all make great alternatives to the plums and blackberries.
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Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4
Nutrition information per serving
371 kcal (19% GDA)
6.6g fat (9% GDA)
3.1g saturates (16% GDA)
46.5g sugar (52% GDA)
1.1g salt (18% GDA)
Wholegrain servings: 1
Ingredients
600g ripe plums, quartered and stoned
400ml apple juice
2tbsp light muscovado sugar
175g blackberries
80g Cheerios
85g self-raising flour
1tsp baking powder
3tbsp semi-skimmed milk
3tbsp low fat natural yogurt
1 medium egg beaten
15g butter, melted
2 pieces stem ginger in syrup, drained and finely chopped (reserve 4tsp syrup)
You will need 4 ovenproof wide coffee cups, 300ml capacity size approximately 11cm in diameter.
1. Preheat the oven to 200C/fan 180C/400F/gas mark 6.
2. Place the plums in a shallow pan along with the apple juice and sugar. Bring to the boil, reduce the heat, cover and cook for 6-8 minutes.
3. Stir in the blackberries and remove the pan from heat.
4. Divide half the Cheerios between the 4 teacups. Top with the cooked plum and blackberries and divide the juice between them.
5. To make the ginger bake, sieve the flour and baking powder into a bowl.
6. Whisk together the milk, yogurt, egg, butter and stem ginger. Add the wet ingredients to the dry and lightly mix until just combined.
7. Spoon the mixture over the fruits and scatter over the remaining Cheerios. Drizzle each with 1 tsp of the reserved stem ginger syrup.
8. Bake in the oven for 18-20 minutes or until risen and spongy to the touch. Just before serving lightly dust with icing sugar (optional).