Baked Oat Pudding with Apple & Cinnamon
A quick and easy hot, fruity and spicy dessert with a soft and fluffy texture plus the goodness of wholegrain oats.
Serve with custard, cream, yogurt or ice cream.
Use gluten-free versions of the oats and baking powder for a gluten-free pudding.
Ingredients
- butter for greasing baking dish
- 3-4 dessert apples approx 400 g before preparation
Dry ingredients
- 250 g rolled oats see Recipe Note #1
- 100 g soft brown sugar plus extra for sprinkling (optional)
- 80 g sultanas optional: replace with other dried fruit or leave out
- 2 heaped tsp ground cinnamon see Recipe Note #2
- 1 level tsp baking powder
- 1 large pinch salt
Wet ingredients
- 350 ml milk
- 2 large eggs
- 2 tsp vanilla extract
- 60 g butter
Instructions
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Preheat your oven to 180C / 160 C Fan / Gas 4.
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Butter a baking dish approximately L 26 x W 20 x D 5 cm.
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Mix the dry ingredients with the apples:
Put all the dry ingredients in a large mixing bowl and stir together.
Core the apples. Remove the peel if liked, or leave on. Coarsely grate.
Tip: if the apples are very juicy take handfuls and squeeze (the bake could otherwise be too wet).
Stir the grated apple into the rest of the dry ingredients.
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Mix together the wet ingredients:
Put the milk in a jug and crack in the eggs. Add the vanilla then use a fork or hand whisk to beat them together.
Melt the butter then stir it into the milk and eggs.
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Pour the contents of the jug into the bowl and stir well to combine everything.
Transfer to the prepared baking dish, spreading the mixture evenly and lightly smoothing the top. Add a sprinkle of sugar over the top if liked.
Put in the oven straight away (otherwise the oats will soak up too much liquid which could make the pudding dry).
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Bake for 25-30 minutes: a skewer or cocktail stick inserted into the centre should come out clean, but the pudding should still feel springy if you lightly press the top.
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Serve the pudding on its own or with cream, homemade custard, yogurt, or ice cream.
Once cold, leftovers can be wrapped and stored in the fridge for 4-5 days, or frozen.
Reheat in a microwave to keep the soft texture.
Recipe Notes
Note #1 Rolled oats are sometimes labelled 'jumbo' or 'old fashioned' oats. You can use finer porridge oats, but the texture won't be quite the same.
Note #2 Ideally, buy cinnamon labelled 'sweet cinnamon'. This is actually ground cassia rather than true cinnamon, but I think it has a much better flavour.