Cheerios and Autumn Fruit Pudding Recipe
These individual puddings are full of fruit, taste and fibre. Apples, raspberries, pears, apricots, rhubard and nectarines would all make great alternatives to the plums and blackberries.
You will need 4 ovenproof wide coffee cups, 300ml capacity size approximately 11cm in diameter.
1. Preheat the oven to 200C/400F/Gas 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 four 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, yoghurt, 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 1tsp 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).