A happy HARVEST

Apples and pears are at their bountiful peak – make the most of them with these deliciously sweet recipes

- ROSIE BENSBERG

SPICED APPLE AND PEAR PUDDINGS WITH CARAMEL SAUCE

These individual steamed puddings make the perfect autumnal dessert.

PER SERVING 780 cals, 49g fat, 29g sat fat, a square of 81g carbs

SERVES 8

•225g (8oz) self-raising flour

•1tsp baking powder

•100g (3½oz) breadcrumbs

•175g (6oz) suet

•150g (5oz) light brown sugar

•100g (3½oz) no-soak dried apple, finely chopped

•100g (3½oz) dried pear, finely chopped

•2 large free-range eggs

•175ml (6floz) milk For the sauce

•100g (3½oz) caster sugar

•100g (3½oz) unsalted butter

•284ml carton double cream

You will need

•8 x 150ml (5floz) pudding moulds, greased and lined with greaseproof paper

1 Mix together the flour, baking powder, breadcrumbs, suet, brown sugar and dried fruit.

2 Beat together the eggs and milk and stir into the dry ingredients. Spoon into the moulds, cover each with greaseproof paper and tie with string. Place on a trivet, fill the bottom of a lidded pan with a few inches of water and steam for 45-50 mins. To see if they’re cooked, insert a skewer – if it comes out clean, they’re ready.