Sticky Treacle-Apple Pudding Pots with Toasted Oat Crumble

Ingredients

• apples, peeled and diced3 medium
• golden syrup3 tbsp
• black treacle1 tbsp
• butter50 g
• rolled oats60 g
• plain flour60 g
• brown sugar50 g
• ground cinnamon1 tsp
• pinch of salt1 pinch
• milk2 tbsp

Method

1. 1Heat the oven to 190 C and lightly butter four ramekins.
2. 2Toss the apples with the golden syrup, treacle, and half the cinnamon, then divide between the ramekins.
3. 3Rub together the butter, oats, flour, brown sugar, salt, and remaining cinnamon until crumbly.
4. 4Stir in the milk just enough to create a clumpy crumble, then scatter it evenly over the apples.
5. 5Bake for 18 to 22 minutes until the topping is crisp and the fruit is bubbling at the edges.
6. 6Rest for 5 minutes before serving so the syrup settles into a glossy sauce.

Tips

• Use tart apples for the best contrast with the treacle.
• A pinch of salt in the crumble sharpens the caramel notes.
• Serve with custard, cream, or thick yogurt depending on how indulgent you want it.

Nutrition