Yopple Crumble

Yogurt Apple Custard Crumble Pudding Pots

I won’t work too hard to convince you to make these little pudding pots because I may be the only person who likes them. They include some of my favourite things to put in a pudding / dessert; toasty, buttery breadcrumbs, softened cinnamon apples and custard with a gentle sharpness from the yogurt. None of my family were interested and you might not be either. What’s more they use a lot of pans, a disproportionate amount of ingredients and take a while to put together. But sometimes you’ve got to please yourself!

(These might make more sense time wise if you doubled or tripled the amount and made more pots at once… but as with the whole recipe, I’ll leave up to you.)

INGREDIENTS

Makes two small pudding pots or ramekins.

Crumble:

25g soft breadcrumbs (not dried from a packet)

20g butter

1 tsp soft brown sugar

Apples:

2 medium eating apples (sourer the better)

1/4 tsp cinnamon (or as much as you like)

1 tsp sugar (if the apples need extra sweetness)

Custard:

150g full fat yogurt

1 tbsp corn flour

15g white sugar

15g double cream (1 tbsp)

HOW TO:

• Melt 20g of butter (salted or unsalted, up to you) in a pan and add the breadcrumbs.

• Fry / toast them gently until the crisp and become golden.

• Switch the heat off and stir in the small amount of soft brown sugar.

• Divide the crumbs between two small pudding pots / glasses or ramekins

• Peel and chop the eating apples and soften them in a frying pan with the butter, cinnamon and sugar if they need some extra sweetness.

• When they have softened and slightly caramelised divide the fruit between the pudding pots, over the breadcrumbs.

• Add to a saucepan the sugar and and cornflour and make a paste with a small amount of the yogurt.

• When the paste is smooth with no lumps add the remains yogurt and stir in the cream.

• Put the pan on a medium heat and keep stirring to avoid lumps.

• When the custard thickens, cook it gently for a further minute to cook out any chalkiness from the corn flour.

• Pour the custard over each of the pudding pots and level the tops.

• Sprinkle a spoon of soft brown sugar over each one so the heat of the custard dissolves the granules to a light syrup.

• Leave the pots to set at room temperature, they’ll take about an hour, you can chill them but I think they are better not cold.

• Tuck in and enjoy, even if no one else does.

Tat x