Ingredients:
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottomsof four individual pudding bowls, and line each one with a small circleof baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a smallbowl. Using a spoon, spread two-thirds of the oat mixture over the baseand around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.
- 100g/4oz rolled oats
- 50g/2oz butter, melted
- 2 tablespoons chopped almonds
- 1 tablespoon clear honey
- pinch of ground cinnamon
- 2 dessert pears
- 1 tablespoon marmalade
- custard or yogurt, to serve
• Preheat the oven to 200°C/400°F/Gas mark 6. Lightly oil the bottomsof four individual pudding bowls, and line each one with a small circleof baking parchment.
• Mix together the oats, butter, almonds, honey and cinnamon in a smallbowl. Using a spoon, spread two-thirds of the oat mixture over the baseand around the sides of the pudding bowls.
• Peel, core and finely chop the pears. Toss together with the marmalade, and spoon into the oat cases. Scatter the remaining oat mixture over to cover the pears and marmalade.
• Bake for 15–20 minutes until golden and crisp. Leave for 5 minutes before removing the pudding bowls. Serve hot with custard or yogurt.
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