Buttermilk Pancakes with Apples and Maple Syrup

Buttermilk Pancakes with Apples and Maple Syrup

These buttermilk pancakes with apple and maple syrup are thicker, North American-style pancakes. The addition of the  buttermilk in the pancakes and the topping of sweet dessert apples, all smothered with maple syrup, make this a delicious dessert.

Buttermilk Pancakes with Apples and Maple Syrup

4 servings (12 pancakes)
  • Preparation time: about 20 minutes
  • Standing time: 20 minutes
  • Cooking time: 30–40 minutes

  • Ingredients
  • For the pancakes
  • 225 g (8 oz) plain/all-purpose flour (1¾ cups)
  • 2 tsp baking powder
  • 55 g (2 oz) caster/superfine sugar (¼ cup)
  • 170 ml (6 fl oz) buttermilk (¾ cup)
  • 2 eggs, large (U.K.)/extra large (N.A.), beaten
  • 140 ml (5 oz) milk (⅔ cup)
  • 1 tsp vanilla extract
  • 40 g (1½ oz) butter (3 tbsp)
  • For the apples
  • 3 dessert apples
  • 40 g (1½ oz) butter (3 tbsp)
  • 1 tbsp icing/powdered sugar

  • To serve
  • maple syrup
  • crème fraîche


  • Method
  • Sift the flour and baking powder into a bowl and mix in the sugar.

  • Make a well in the centre and add the buttermilk, beaten eggs, vanilla extract, and most of the milk.

  • Gradually whisk the flour into the wet ingredients, adding enough extra milk to make a smooth, fairly thick batter.

  • Set aside to stand for 20 minutes.

  • Meanwhile warm 6 plates in the oven.

  • Now peel, core and thickly slice the apples.

  • Melt the butter in a large frying pan/skillet and add the apple slices in a single layer. Dust with the icing/powdered sugar and cook over a medium heat for 2–3 minutes on each side until golden. Tip onto a warmed plate, cover with foil, and keep warm in the oven while cooking the pancakes.

  • For the pancakes, melt the butter in a large, heavy gauged frying pan (skillet). Pour into a small bowl and use this to smear the pan between cooking each pancake using a wodge of kitchen paper,

  • Now wipe the pan clean with kitchen paper and then turn up the heat to get the pan really hot.

  • Reduce the heat to medium and then grease the pan with a little of the melted butter. (It should be lightly greased, not running with butter.)

  • Add 3 tablespoonfuls of batter and cook for 1–2 minutes until bubbles appear on the surface of the pancake and the underside is golden. Turn and cook for a further minute. Lift out onto a warmed plate, cover loosely with foil. and pop the plate back in the oven. Repeat using the remaining batter until there are 12 pancakes.

To serve

  • Pile three pancakes on each plate and top with the apple slices.Pour over maple syrup and serve with a spoonful of crème fraîche.
Print Recipe

Updated: January 30, 2020

Apple Within

Apple Within

Chunky pieces of apple are baked within a sponge mixture – hence its name. Another way to enjoy cooking apples when they are at their best.

Apple Within

4 servings
  • Preparation time: 10 minutes
  • Cooking time: 50 minutes

  • Ingredients
  • 115 g (4 oz) butter, softened, plus extra for greasing (½ cup, or 1 stick)
  • 115 g (4 oz) light muscovado/soft light brown sugar (½ cup less 1 tbsp)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 100 ml (3½ fl oz) milk (⅓ cup)
  • 225 g (8 oz) self-raising/self rising flour (1¾ cups)
  • pinch of ground cloves
  • 450 g (1 lb) Bramley apples (or apple variety suitable for cooking)

Equipment

  • You will also need a baking dish roughly 20 x 20 cm (8 x 8 inches)


  • Method
  • Preheat the oven to 180°C (350°F) (gas 4)

  • First grease the baking dish.

  • Cream the butter and sugar together until light and fluffy.

  • Beat in the egg.

  • Then mix in the milk.

  • Fold in the flour and cloves.

  • Now peel, core and roughly chop the apples and then fold into the mixture.

  • Tip into the buttered dish, spreading the mixture out but leaving the surface quite uneven.

  • Bake for 45–50 minutes or until a skewer comes out clean.

  • Serve hot with cream and extra sugar.
Print Recipe

Updated: January 24, 2020

Coffee and Hazelnut Swirls

Coffee and Hazelnut Swirls

A very light meringue dessert, with chocolate and cream, that tastes heavenly. This is really easy to make and looks impressive.

Coffee and Hazelnut Swirls

12 meringues
  • Preparation time: 20 minutes
  • Cooking time: 1 hour 15 minutes

  • Ingredients
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/superfine sugar (¾ cup + 1 tbsp)
  • 1 tbsp coffee extract
  • 3 tbsp hazelnuts, finely chopped (or walnuts)
  • For the filling
  • 70 g (2½ oz) dark chocolate, chopped
  • 20 g (¾ oz) butter (1½ tbsp)
  • 240 ml (8 fl oz) double/whipping or heavy cream (1 cup)
  • To serve
  • 1 tsp cocoa powder optional


  • Method
  • For the meringue
  • Preheat oven to a cool setting, 140°C (275°F) (gas 1).

  • Toast the hazelnuts by heating in a pan over a medium–low heat until just turning colour and begin to smell nutty. Watch them carefully as they can burn very quickly. Set aside to cool.

  • Now whisk the egg whites until stiff. Then slowly add the sugar, a spoonful at a time, whisking well between each addition. Drizzle over the coffee extract and whisk again until mixed in. The meringue should form stiff peaks and be glossy.

  • Carefully fold in the nuts.

  • Line two baking trays/sheets with parchment paper. Dab a little meringue in each corner of the trays/sheets to hold the linings in place. Then swirl small spoonfuls of meringue onto the paper. The mixture will make approximately 24 meringues (you want an even number). Do not try piping the meringue as the nuts will clog the tip!

  • Now bake for 1 hour 15 minutes or until the meringues are dry and lift freely from the paper. Turn off the oven and, if you have time, leave them to cool in the oven with the door slightly ajar. Otherwise transfer the trays/sheets onto wire cooling racks and leave the meringues to cool. When they are cool, remove from the paper.

  • For the filling
  • Melt the butter and chocolate in a bowl that will fit over a pan of just simmering water. The bottom of the bowl must not touch the water. Stir as it melts until the mixture is smooth. Then remove from the heat and leave to cool.

  • When the chocolate is cold, coat the flat surface of 12 meringues.

  • Now whip the cream. Use the cream to sandwich together a chocolate-coated meringue and a plain meringue.

  • To serve
  • Cocoa powder can be sifted lightly over the top of each meringue to decorate.
Print Recipe

Updated: January 22, 2020

Oranges in a Boozy Syrup

Oranges in a Boozy Syrup

A refreshing way to end a rich meal. Slices of juicy oranges, steeped in a caramel sauce, and given an extra kick with the addition of Cointreau or Grand Marnier.

Oranges in a Boozy Syrup

4 servings
  • Preparation time: About 30 minutes
  • Refrigeration time: 2–3 hours

  • Ingredients
  • 4 medium juicy oranges
  • 110 g (4 oz) caster sugar/superfine sugar (½ cup + 1 tbsp)
  • 15 ml (1 tbsp) Grand Marnier or Cointreau

Equipment

  • You will also need a large glass serving bowl or 4 individual glass dishes


  • Method
  • Thinly pare the rind from one orange and cut into very thin julienne strips. Place in a small pan and cover with water. Cover the pan and gently cook for 5 minutes until tender. Drain and rinse under cold water. Set aside.

  • Remove the pith from the orange and peel the remaining oranges. Remove as much pith from the oranges as possible. Then slice them into rounds, reserving any juice and discarding pips. Arrange the slices in the serving bowl or individual dishes.

  • Place the sugar and 150ml/5 fl oz (⅔ cup) of water in a small heavy based pan and heat gently stirring until the sugar has dissolved. Now bring to the boil and continue boiling until the syrup is a light caramel colour.
  • Remove the pan from the heat and carefully stir in 25ml (1½ tbsp) water and return to a low heat.
  • Stir in the reserved orange juice and the liqueur.

  • Leave the syrup to cool for 10 minutes and then pour over the oranges.

  • Top with the julienne strips.

  • Then chill in the refrigerator for 2–3 hours.
Print Recipe

Updated: January 11, 2020

Crossover Pancakes

Crossover Pancakes

Small English-sized pancakes that are made with a thicker North American-style batter. These are served one on top the other with sweetened butter and maple syrup poured generously over the top.

Crossover Pancakes

12 pancakes
  • Preparation time: about 10 minutes
  • Standing time: 20 minutes
  • Cooking time: about 45 minutes

  • Ingredients
  • 250 g (9 oz) plain/all-purpose flour (2 cups)
  • 1 tbsp baking powder
  • tbsp caster/superfine sugar
  • 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
  • 475 ml (16 fl oz) milk (2 cups)
  • 115 g (4 oz) butter (½ cup, or 1 stick)
  • pinch of salt
  • To serve
  • 85 g (3 oz) butter, softened (³⁄₈ cup)
  • 1 tsp icing/powdered sugar, sifted
  • maple syrup to pour

Equipment

  • You will also need a 20 cm (8 inch) nonstick frying pan/skillet.


  • Method
  • Melt 85g (3 oz) of the butter and set aside to cool.

  • Sift the flour, baking powder, and a pinch of salt into a large bowl. Then mix in the sugar.

  • Next make a well in the centre and gradually whisk in the eggs, milk, and melted butter, incorporating flour from around the edges. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk again until there is a smooth, thick batter.

  • Leave to rest for 20 minutes.

  • Preheat oven to 140°C (275°F) (gas 1) and place five plates in the oven to warm.

  • Meanwhile prepare the sweetened butter In a small bowl beat the softened butter together with the icing/powdered sugar and set aside.

  • Now to cook the pancakes. Melt the remaining 28g (1 oz) (2 tbsp) butter. in the frying pan /skillet and pour into a small bowl and set aside. Wipe clean the frying pan/skillet with kitchen paper. Get the frying pan/skillet really hot and then reduce the heat to medium. Before cooking each pancake, smear the pan with a little melted butter, using a wodge of kitchen paper, to keep it lightly greased.
  • For each pancake you will need about ¼ cup of batter. A ladle makes it easy to scoop out the batter and pour into the pan. So for the first pancake, scoop ¼ cup of batter into the ladle and this will be a guide for the rest.

  • Quickly ladle the batter into the centre of the frying pan/skillet, lifting from the heat, and tipping the pan/skillet from side to side to even out the batter. The batter won’t cover the surface of the pan/skillet but should make an even round pancake. Then return to the heat and cook the pancake for 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden in colour. Flip it over using a palette knife and cook the underside for another 1–2 minutes. Now slide onto one of the warmed plates and cover loosely with foil. Return to the oven to keep warm.

  • Repeat using the remaining batter, overlapping the pancakes on the warmed plate.

  • To serve, stack three pancakes on each of the other warmed plates and top each stack with a spoonful of the reserved sweetened butter.

  • Serve with maple syrup.
Print Recipe

Updated: January 6, 2020

Banana and Honey Brûlée

Banana and Honey Brûlée

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

Banana and Honey Brûlée

4 servings
  • Preparation time: 10–25 minutes
  • Cooking time: 1 minute
  • Refrigeration time: 2 hours

  • Ingredients
  • 2 small bananas, well mashed
  • 2 tbsp runny honey
  • 500 g carton Greek yogurt

  • For the topping
  • 2 tbsp hazelnuts or almonds, finely chopped
  • 3 tbsp granulated sugar, if using a chef’s blowtorch
  • 75 g (2½ oz) caster/superfine sugar (⅓ cup), if not using a chef’s blowtorch

Equipment

  • You will also need 4 × 150ml (5 fl oz) heatproof ramekins


  • Method
  • Divide the mashed bananas amongst the four ramekins and smooth the top.

  • Then drizzle over the honey to completely cover the bananas.

  • Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.

  • Now sprinkle over the nuts and gently press them down into the yogurt.

  • For the topping, using a chef’s blowtorch
  • Working on one ramekin at a time, sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt. (The sugar needs to cover the yogurt completely.)

  • Caramelize the sugar under a direct flame.

  • Now repeat with the other 3 ramekins.

  • Leave to cool and then refrigerate for two hours before serving.

  • For the topping, without using a chef’s blowtorch
  • First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  • Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  • The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.

  • Put the ramekins on a baking tray as close to the heat source as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  • Leave to cool and then refrigerate for two hours before serving.
Print Recipe

Updated: January 4, 2020

Mini Ciabatta Pizzas

Mini Ciabatta Pizzas

These mini ciabatta pizzas are made with ciabatta halves topped with tomatoes, cheese, bacon and onion, cooked in olive oil and garlic. Perfect for a light snack.

Mini Ciabatta Pizzas

4 servings
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 4 bacon rashers, cut into strips
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 garlic clove, crushed
  • 2 ciabattas, halved horizontally
  • 1 × 400g (½ × 28 fl oz) can chopped tomatoes
  • 115 g (4 oz) cheese, grated (1 cup)


  • Method
  • Preheat the oven to 180°C/350°F/gas mark 4.

  • Fry the bacon in 1 tablespoon olive oil over a medium heat for 3–5 minutes until crispy. Set aside.

  • Lower the heat and fry the onion in the remaining 1 tablespoon olive oil until softened, about 5 minutes. Add the garlic and cook for a further minute. Set aside.

  • Meanwhile, in a small pan, warm through the tomatoes. Then spoon equal amounts over the cut side of the ciabatta halves.

  • Sprinkle over the cheese and then top with the bacon and onion mixture.

  • Cook the ciabatta pizza in the oven for 5 minutes or until the cheese has melted.
Print Recipe

Updated: January 4, 2020

Bread and Butter Pudding

Bread and Butter Pudding

A traditional English dessert where bread is buttered, then topped with a sprinkling of dried fruits, and then covered with a vanilla custard before topping with cinnamon and demerara sugar. It is then baked until the top is lovely and crispy.

Bread and Butter Pudding

4 servings
  • Preparation time: 20 minutes
  • Standing time: 30 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 28 g (1 oz) softened butter (2 tbsp)
  • 2 slices white bread
  • 2 tbsp currants
  • 2 tbsp sultanas
  • 2 tsp chopped mixed peel
  • 3 eggs, medium (U.K.)/large (N.A.)
  • 1 tbsp caster/superfine sugar
  • 300 ml (10 fl oz) full-fat/whole milk (1¼ cups)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 2 tbsp demerara sugar

Equipment

  • You will also need a 23 × 12 cm (9 × 5 inch) shallow ovenproof dish


  • Method
  • Butter the bread and cut each slice into quarters.

  • With the buttered sides uppermost, arrange the quarters over the bottom of the ovenproof dish, overlapping them to fit.

  • Scatter the currants, sultanas and mixed peel on top.

  • Then in a separate bowl, whisk together two of the eggs and the yolk only of the third. Whisk in the sugar and then stir in the milk and vanilla extract.

  • Strain the custard and then gently pour over the bread.

  • Sprinkle the top with the cinnamon and demerara sugar, and then leave for 30 minutes.

  • Meanwhile preheat the oven to 180°C (350°F) (gas 4)

  • Put the dish into a roasting tin/pan and then fill the roasting tin/pan with boiling water until it comes half-way up the sides of the dish. Bake for 45 minutes until the custard is set and the top is brown and crispy.
Print Recipe

Updated: December 31, 2019

Baked Bananas in an Orange Sauce

Baked Bananas in an Orange Sauce

For a really quick dessert that is prepared and baked in just 15 minutes. Bananas are sliced and coated with butter, sugar and orange juice and baked with a sprinkling of cinnamon.

Baked Bananas in an Orange Sauce

4 servings
  • Preparation time: Less than 10 minutes
  • Cooking time: 8–10 minutes

  • Ingredients
  • 6 small or 4 large bananas
  • 55 g (2 oz) butter, melted (¼ cup, or ½ stick)
  • 4 tbsp light muscovado sugar/soft light brown sugar
  • 1 orange, juice only
  • ground cinnamon

Equipment

  • You will also need a medium size gratin dish.


  • Method
  • Preheat oven to 200°C/400°F/gas 6.

  • Thickly slice the bananas and spread over the base of the dish.

  • Now pour the butter over the bananas, sprinkle over the sugar, then pour over the orange juice.

  • Finally, add a little ground cinnamon.

  • Bake in the oven for 8–10 minutes until tender and syrupy.
Print Recipe

Updated: December 31, 2019

Raspberry Trifle

Raspberry Trifle

Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.

Raspberry Trifle

8 servings
  • Preparation time: 35 minutes
  • Standing time: 1 hour
  • Refrigeration time: At least 30 minutes

  • Ingredients
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 115 g (4 oz) caster/superfine sugar (½ cup)
  • 2 tbsp cornflour/cornstarch
  • 300 ml (10 fl oz) milk (1¼ cups)
  • 1 tsp vanilla extract
  • 8 trifle sponges or 1 packet lady fingers
  • 4 tbsp raspberry conserve or jam
  • 50 ml (2 fl oz) sherry or framboise (¼ cup)
  • 340 g (12 oz) frozen raspberries (1½ cups), thawed
  • 360 ml (12 fl oz) double/whipping or heavy cream (1½ cups)
  • 3 ratafias or amaretti biscuits

Equipment

  • You will also need a large flat bottomed glass dish or 8 individual glass dessert dishes.


  • Method
  • First pour the milk into a pan.

  • Now put the egg yolks, sugar, and cornflour/cornstarch in a bowl and add 2 tablespoons of milk taken from the milk in the pan. Using an electric whisk, whisk until the mixture is pale in colour and has thickened, 2–3 minutes. Set aside.

  • Stir the vanilla into the milk and bring to the boil. Then slowly pour onto the egg mixture, stirring constantly. When smooth, pour the mixture back into a clean pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.

  • Pour into a bowl and cover the surface of the custard with cling film to prevent it forming a skin. Leave to become cold.

  • Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve. Now sandwich back together and arrange them in a single layer over the bottom of the glass dish or individual dishes.

  • Drizzle the sherry or framboise over the sponges.

  • Now spoon the raspberries on top of the sponges (you may not need all the juice that has come from thawing the raspberries).

  • Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little and then whisk in the cream until combined. Pour over the raspberries.
  • Whisk the remaining cream until soft peaks form.

  • Now to decorate the top. Put dollops of cream around the edge of the trifle in the large glass dish or spoon one dollop on top of the trifles in the individual glass dishes. Chill for at least 30 minutes.

  • Meanwhile, crush the biscuits into small pieces and, just before serving, sprinkle over the cream.

Note

  • If a smaller number or servings are needed, just reduce the quantity of ingredients appropriately and use individual glass dishes.
Print Recipe

Updated: December 30, 2019

Floating Islands with Spun Sugar

Floating Islands with Spun Sugar

I saw Mary Berry create this recipe for floating islands on the Great British Bake Off Masterclass. I have always sprinkled cocoa powder over the meringue eggs (see here) but would certainly recommend this for a change.

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the crème anglaise
  • 240 ml (8 fl oz) full fat/whole milk (1 cup)
  • 180 ml (7 fl oz) double cream/heavy cream (¾ cup)
  • ½ tsp vanilla bean paste or vanilla extract
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only (reserve 3 egg whites for the meringue)
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • For the meringues
  • 3 eggs, whites only (reserved from the crème anglaise)
  • 85 g (3 oz) caster/superfine sugar (⅓ cup)
  • For the spun sugar
  • 115 g (4 oz) caster/superfine sugar (½ cup)

Equipment

  • You will also need a deep sided sauté or frying pan/skillet with lid and four shallow dessert bowls.


  • Method
  • For the spun sugar
  • Melt the sugar, without stirring, in a small stainless steel pan over a medium heat. Meanwhile, cover a rolling pin with parchment. When the sugar turns a deep golden-brown remove the pan from the heat. Leave to cool slightly, about 30 seconds, then, using the back of a fork or a whisk, quickly flick the caramel backwards and forwards over the rolling pin. (Take care as the sugar will still be very hot.) Gather the strands into a rough ball shape while gently pulling upwards and place on a clean sheet of parchment paper.

  • For the poaching liquid
  • This will become the crème anglaise. Pour the milk and cream in the sauté or frying pan/skillet and stir in the vanilla. Then bring to a gentle simmer over a low heat while making the meringue.

  • For the meringues
  • In a large grease-free bowl, using an electric hand whisk on fast speed, whisk the egg whites until stiff peaks form (or use the whisk attachment on a food mixer). Now gradually whisk in the sugar, one tablespoon at a time, until stiff peaks form and the meringue is thick and glossy. 


  • Have a glass or jug of water to hand. Then using two metal tablespoons or serving spoons, shape large eggs from the meringue mixture, dipping the spoons in the water to help shape them and keep them smooth. The meringue should make 4 very large eggs. Place the meringue eggs in the poaching liquid as you form them. Cover the pan and, over a very low heat, poach the meringue eggs for about 8–9 minutes, flipping them halfway through. Make sure the poaching liquid simmers very gently. It must not boil or the meringues will puff up and then collapse. Using a slotted spoon, transfer them to a wire rack covered with paper towel to drain. 


  • For the crème anglaise
  • Strain the poaching milk through a sieve into a large jug. 


  • In a large bowl, whisk the egg yolks and sugar together until pale and fluffy, about 2–3 minutes.


  • Gradually stir in the warm poaching milk. Then pour the mixture into a clean heavy-based pan and cook over a very low heat for 3–4 minutes, stirring continuously, until smooth and thick enough to coat the back of a spoon. Remove from the heat.

To serve

  • Divide the crème anglaise amongst the dessert bowls and then float a meringue egg on top.

    Decorate with a ball of spun sugar.
Print Recipe

Updated: December 29, 2019

Apple Snow

This Apple Snow dish is based on the traditional version but it does not use raw eggs. The apples are topped with Greek yogurt and sprinkled with roasted oatmeal.

Apple Snow

4 servings
  • Preparation time: 20 minutes
  • Cooking time: about 20 minutes
  • Standing time: 45 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 4 small apples suitable for cooking
  • 250 g Greek yogurt (1 cup)
  • 1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal

  • You will also need 4 short glass tumblers


  • Method
  • Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for 15–20 minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about 45 minutes.

  • Divide the apple between the glasses and smooth the tops.

  • Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.

  • Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around. Once it starts to brown, it is ready. Set aside to cool.

  • Just before serving, sprinkle the oatmeal over the yogurt.
Print Recipe

Updated: December 29, 2019