There’s nothing better to lift your mood on a cold winter’s day than a hot, comforting pudding. Our
recipes this month will take you back to your nursery days – but we haven’t forgotten that you need to nurture not only yourself, but first-time eaters too.
Apple cobbler
Ingredients
For the filling:
- 1kg golden delicious apples, peeled, cored and cut into chunks
- ½ cup light brown sugar
- 1 tsp ground cinnamon
For the topping:
- 200g butter
- 200g castor sugar
- 200g ground almonds
- 3 eggs
Instructions
- Cook apples in a pot on medium heat with 2 tbsp of water, until soft
- Remove 250g and liquidise for your baby. This purée can be frozen for up to nine months.
- Stir sugar and cinnamon into the leftover apples for the cobbler
- Cream the butter and sugar with a beater until light and fluffy
- Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated)
- Fill a ceramic baking dish half way up with the rest of the cooked apple, then spoon the almond cream on top of the fruit (it will spread out during the cooking)
- Bake at 180ºC for approximately 40 minutes
- Serve with custard or a scoop of vanilla ice cream.
Bread and butter pudding
Ingredients
- 6 hot cross buns
- 50g butter
- 2 tbsp apricot jam
- 50g cake fruit mix
- 275ml milk
- 125ml cream
- 50g castor sugar
- 3 eggs
- 1 grated zest of naartjie (optional)
- freshly grated nutmeg
- Preheat oven to 180°C and butter a 1.2 litre baking dish
- Cut hot cross buns into slices. Spread butter and jam on each slice. Arrange them in the buttered baking dish and sprinkle cake mix over
- Whisk the eggs and sugar in a mixing bowl. Add the milk, cream and naartjie zest (if using) and whisk well
- Pour this mixture over the hot cross buns in your baking dish. Grate or sprinkle some nutmeg over and bake for 30 – 40 minutes. Serve warm
- This dish is suitable for children aged 1 year and up.
Tip
This pudding is a great way to use up old bread. You can use any type of bread from croissants to wholewheat bread. We love it made with Pannetone! You’ll need 6 – 8 slices of bread, depending on the size of the loaf.
Decadent warm chocolate pudding
Ingredients
- 350g dark chocolate (70% cocoa solids is best)
- 50g butter
- 150g castor sugar
- 4 eggs, beaten with a pinch of salt
- 1 tsp Vanilla extract
- 50g flour
- Preheat oven to 200oC, putting in a baking sheet at the same time
- Butter six teacups or ramekin dishes
- Melt the chocolate over boiling water or in the microwave and let it cool slightly
- Cream together the butter and sugar, then gradually beat in the eggs and vanilla
- Now add the flour, then the cooled chocolate, blending it into a smooth batter
- Divide the batter into the six teacups or ramekins, place them on the heated baking sheet and bake for 10 – 12 minutes
- Serve with cream or ice cream