Apple and Raspberry Pudding
- 50g raspberries
- 1 apple, chopped
- 1 tbsp + 1 tsp sugar
- 1 tbsp custard powder (we used Bird’s)
- 280ml rice milk (check NSPKUs latest guidance on rice milk for children and pregnant women).
Method:
- Mix apple with 1 tsp sugar. Cover and microwave for 4-5 minutes until soft.
- Add raspberries to apple and microwave for a further minute. Mash together with a fork.
- In a separate bowl, mix 1 tbsp sugar with custard powder. Add 1 tbsp milk to form a thick paste, and then gradually add all milk, stirring all the time.
- Microwave the custard for 1 minute at a time and mix thoroughly during each interval. Serve on top of the apples and raspberries once the desired consistency is achieved.
Calories:
343 kcals
Phe:
This recipe does not need to be counted as exchanges.
Serves: 1