Decadent winter puddings


There’s nothing better to lift your mood on a cold winter’s day than a hot, comforting pudding. Our
recipes this month will take you back to your nursery days – but we haven’t forgotten that you need to nurture not only yourself, but first-time eaters too.

Apple cobbler


For the filling:

  • 1kg golden delicious apples, peeled, cored and cut into chunks
  • ½ cup light brown sugar
  • 1 tsp ground cinnamon

For the topping:

  • 200g butter
  • 200g castor sugar
  • 200g ground almonds
  • 3 eggs


  1. Cook apples in a pot on medium heat with 2 tbsp of water, until soft
  2. Remove 250g and liquidise for your baby. This purée can be frozen for up to nine months.
  3. Stir sugar and cinnamon into the leftover apples for the cobbler
  4. Cream the butter and sugar with a beater until light and fluffy
  5. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated)
  6. Fill a ceramic baking dish half way up with the rest of the cooked apple, then spoon the almond cream on top of the fruit (it will spread out during the cooking)
  7. Bake at 180ºC for approximately 40 minutes
  8. Serve with custard or a scoop of vanilla ice cream.

Bread and butter pudding


  • 6 hot cross buns
  • 50g butter
  • 2 tbsp apricot jam
  • 50g cake fruit mix
  • 275ml milk
  • 125ml cream
  • 50g castor sugar
  • 3 eggs
  • 1 grated zest of naartjie (optional)
  • freshly grated nutmeg
  1. Preheat oven to 180°C and butter a 1.2 litre baking dish
  2. Cut hot cross buns into slices. Spread butter and jam on each slice. Arrange them in the buttered baking dish and sprinkle cake mix over
  3. Whisk the eggs and sugar in a mixing bowl. Add the milk, cream and naartjie zest (if using) and whisk well
  4. Pour this mixture over the hot cross buns in your baking dish. Grate or sprinkle some nutmeg over and bake for 30 – 40 minutes. Serve warm
  5. This dish is suitable for children aged 1 year and up.


This pudding is a great way to use up old bread. You can use any type of bread from croissants to wholewheat bread. We love it made with Pannetone! You’ll need 6 – 8 slices of bread, depending on the size of the loaf.

Decadent warm chocolate pudding


  • 350g dark chocolate (70% cocoa solids is best)
  • 50g butter
  • 150g castor sugar
  • 4 eggs, beaten with a pinch of salt
  • 1 tsp Vanilla extract
  • 50g flour
  1. Preheat oven to 200oC, putting in a baking sheet at the same time
  2. Butter six teacups or ramekin dishes
  3. Melt the chocolate over boiling water or in the microwave and let it cool slightly
  4. Cream together the butter and sugar, then gradually beat in the eggs and vanilla
  5. Now add the flour, then the cooled chocolate, blending it into a smooth batter
  6. Divide the batter into the six teacups or ramekins, place them on the heated baking sheet and bake for 10 – 12 minutes
  7. Serve with cream or ice cream

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