Apple and Raspberry Pudding

Ingredients

  • 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

Leave a Reply

Your email address will not be published. Required fields are marked *

nineteen + 13 =

Post comment