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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.

  • Serves 4
  • Prep time 20 minutes
  • Cooking time 20 minutes


  • 600g ripe plums, quartered and stoned
  • 400ml apple juice
  • 2tbsp light Muscovado sugar
  • 175g blackberries
  • 80g Cheerios
  • 85g self-raising flour
  • 1tsp baking powder
  • 3tbsp semi-skimmed milk
  • 3tbsp low fat natural yoghurt
  • 1 medium egg beaten
  • 15g butter, melted
  • 2 pieces stem ginger in syrup, drained and finely chopped (reserve 4tsp syrup)


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).