Pudding recipe: cinnamon, apple and pear pots
The perfect pudding recipe is a must at this time of year. These cinnamon, apple and pear pots from Nico Ghirlando won’t disappoint. Complete with a pumpkin seed, Brazil nut and hazelnut crumble, they’re the ultimate autumnal treat.
Brazil nuts are a fantastic source of healthy fats, but are perhaps most famous for their high selenium content. In fact, Brazil nuts are the richest known food source for selenium. This important mineral plays a key role in supporting our immune system. Hazlenuts are another wellbeing wonder as a fantastic source of vitamin E and heart-healthy fats. They also contain vitamins B1, B2, B3, B5, B6 and B9 essential for energy and the overall health of the nervous system.
Serve this pudding recipe with an indulgent spiced homemade custard for a warming treat. Flavoured with cinammon, this is custard with a twist. Plus this sweet spice may also have a role in supporting women’s health. A small study by researchers at Columbia University found that cinammon may help women to regulate their menstrual cycle. The researchers say that women with polycystic ovary syndromewho took daily cinnamon supplements experienced nearly twice the menstrual cycles over a six-month period as women with the syndrome given an inactive placebo.
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- 400g Bramley apples, peeled, cored and chopped
- 375g Rocha pears, peeled, cored and chopped
- 20g caster sugar
- 40ml water
- 3g nutritional yeast flakes
- 70g butter
- 70g light brown sugar
- 130g flour of your choice
- 10g milled flaxseed
- 25g roast hazlenuts, chopped
- 4 Brazil nuts, chopped
- 5g pumpkin seeds, chopped
FOR THE CUSTARD
- 300ml whole milk
- 1 tsp vanilla extract or paste
- 1 long cinnamon quill
- 5 cloves
- 2 cardamom pods
- 1/2 tsp ground allspice
- 2 small organic egg yolks
- 10g caster sugar
- 1 tsp cornflour
- Place the apples, pears, sugar, water and yeast in a pan and simmer gently with a lid on until soft (approx. five minutes). Leave to cool, then divide between four ovenproof ramekins or small bowls.
- Make the crumble topping separately by mixing together the crumble ingredients until it comes together loosely to form a crumbly dough, then spread out loosely on an oven tray. Bake at 180°C/350°F/gas mark 4 until golden brown and crumbly (approx. 18-20 minutes).
- Break up the mixture with a fork and mix. Some areas may be darker than others. Spoon just a little of the crumble in each pot and reserve the rest until you have made the custard.
- For the custard, heat the milk with the spices until just below boiling then remove from the heat and leave to infuse for 15 minutes. Put the yolks in a bowl with the sugar and cornflour, and whisk well to a paste. Remove the cinnamon stick cloves and cardamom from the milk and discard. Pour in the egg mix and gently heat the milk, stirring for about 10 minutes until it thickens into custard.
- Pour the custard into each ramekin, then top with the remaining crumble. Serve immediately or save for later and heat in the oven until hot, just before serving.
NB: Serve the custard on the side if you prefer.