Apple and Orange Bread-and-Butter Pudding with Yoghurt Cream recipe

Name: Apple and Orange Bread-and-Butter Pudding with Yoghurt Cream
Total time: 55 min
Yield: 4 servings
Cuisine: British
Ingredients: 3 Apples; 2 Oranges; 250g Yoghurt; 50g Spread; 6 slices Bread

A comforting baked pudding with layers of soft apples, juicy oranges and buttery bread, finished with a creamy yoghurt topping. It is cosy, citrusy and ideal served warm for pudding or brunch.

55 min · Easy · British Jump to method

Apple and Orange Bread-and-Butter Pudding with Yoghurt Cream

Ingredients

4 servings

3 Apples
2 Oranges
250g Yoghurt
50g Spread
6 slices Bread

Nutrition	Per serving
Calories	374 kcal
Protein	9.2 g
Carbohydrates	52.6 g
Fat	13.8 g
Saturated fat	3.5 g
Fibre	5.8 g
Sugar	21.4 g
Sodium	247 mg

Why this works

A moderate-energy pudding with some fruit and yoghurt, but it is still fairly carbohydrate- and sugar-led due to the bread, fruit and spread.

Vitamin C. Oranges contribute a useful amount of vitamin C, supporting immune function and helping with iron absorption.

Fibre. Apples and whole fruit add fibre, which can support digestive health and help with fullness.

Sodium and saturated fat. Bread and spread contribute most of the salt and fat; levels are moderate rather than low, so portion size matters.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a medium baking dish with a little of the spread.
Core and thinly slice the apples. Peel the oranges, remove any pips, and cut the flesh into small pieces, catching any juice.
Butter the bread slices with the spread, then cut them into triangles or squares.
Arrange a layer of buttered bread in the dish, scatter over some apples and oranges, then repeat until everything is used, finishing with fruit on top.
In a bowl, stir the yoghurt with the orange juice until smooth, then spoon it evenly over the layered bread and fruit.
Press down gently so the bread begins to soak up the yoghurt mixture, then leave for 10 minutes.
Bake for 30-35 minutes until the top is golden and the apples are tender.
Serve warm, with an extra spoonful of yoghurt if you like.

Prefer the classic version? Chocolate Milk Cake Pudding

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