My Mother’s Version Of Yorkshire Pud With Apples

Here’s a dessert which tastes good and does you good. A pudding you can eat without feeling guilty and an ideal end to a meal. It is quite a substantial dish, so don’t go over the top, save it for a pudding when the rest of your meal has been fairly light. This recipe combines the health giving benefits of apples, the calcium content of milk and the energy from good flour.

450 g / 1 lb crisp English eating apples
30 g / 1 oz seedless raisins
30 g / 1 oz organic soft brown sugar
2 cloves
½ tsp ground cinnamon
1 tbsp lemon juice

For batter:
170 g / 6 oz organic wholemeal flour
60 g / 2 oz organic white flour
90 g / 3 oz organic soft brown sugar
2 free range organic eggs
600 ml / 1 pt organic milk

Lightly grease an ovenproof dish and layer the peeled, cored and sliced apples on the bottom. Then add the raisins, the lemon juice, sugar and cloves and sprinkle with the cinnamon. Mix all the batter ingredients together beating thoroughly and pour over the top. Put into a preheated oven at 350F/175C/gas 4 and cook for an hour.

Vital statistics:
120 calories per 100 g
Plenty of protein, fibre, calcium, potassium and vitamin B12, with useful amounts of iron, zinc, iodine and vitamin E. As well as loads of energy, this delicious recipe supplies heart protective pectin which helps reduce cholesterol and the digestive benefits from the volatile oils in cloves and cinnamon.