Cinnamon apple pecan pudding

• softened butter85g g
• xylitol↗85g g
• self-raising flour↗125g g
• oats↗25g g
• ground cinnamon↗1 tsp tsp
• baking powder↗1 heaped tsp tsp
• large eggs↗2
• milk↗3 tbsp tbsp
• Bramley apple↗1

  (about 280g), peeled, cored, a quarter grated, the rest diced

• pecans↗25g g

  roughly chopped or broken

• Greek yogurt↗

  or cream, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4 and lightly grease a 1-litre (20 x 16cm) pie or oven dish. Tip the butter and xylitol into a bowl with the flour, oats, cinnamon and baking powder. Break in the eggs, add the milk, then beat with an electric hand whisk until evenly mixed and smooth. Stir in all the apple, then scrape into the dish, level the top and scatter with the pecans.

2. 2

   Bake for 35-45 mins until risen and golden and a skewer inserted into the centre comes out clean. Serve with Greek yogurt or cream.