Cinnamon apple pecan pudding

Cinnamon apple pecan pudding

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(16 ratings)

Prep: 10 mins Cook: 45 mins


Serves 6
It may taste indulgent, but this low-sugar fruity bake is sweetened with xylitol and topped with crunchy pecans

Nutrition and extra info

Nutrition: per serving

  • kcal328
  • fat36g
  • saturates5g
  • carbs8g
  • sugars6g
  • fibre3g
  • protein17g
  • salt0.8g
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  • 85g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 85g xylitol (we used Total Sweet)


    Xylitol is an all-natural alternative to sugar. The substance derives from the fibres of plants…

  • 125g self-raising flour
  • 25g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 1 tsp ground cinnamon
  • 1 heaped tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 Bramley apple (about 280g), peeled, cored, a quarter grated, the rest diced
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 25g pecans, roughly chopped or broken
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • Greek yogurt or cream, to serve


  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. 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.

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Comments, questions and tips

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11th Oct, 2017
This was a huge hit in our houshold tonight. I was really surprised something this good could be prepared so quickly and all in together. The pecans made it look and taste really indulgent. Will be making this again very soon and it is sure to become a family favourite. As others have, I substituted castor sugar for xylitol. Superb.
28th Apr, 2017
Anyone can put together this simple and quick recipe. A beautiful, moist cake came out of my oven, after following the recipe without fuss. The only ingredient I substituted was caster sugar for xylitol. Bake time was only 40mins and the apple/cinnamon ratio was just right. Great served with a light cream, custard or even ice cream. Highly recommended, as I will be making this cake again.
20th Apr, 2017
I used a gluten free flour mix for this recipe. Came out soft and fluffy - from the batter I really didn't expect such a fluffy cake! It was so delicious! There were no pecan nuts available at the shop so I made it without them - still lovely, with some cream for a softer taste or with some custard for a sweeter taste. I definitely recommend it!
lornamcinnes's picture
24th Oct, 2015
Stuck for a quick pudding today, I found this while searching online and am so glad I did. It was quick and easy to prepare (the most time consuming bit was chopping the apple, which didn't take long). I like recipes where you bung everything in together and mix, and this one worked beautifully. I used 70g of Pure sunflower spread in place of 85g of butter and 60g of granulated sugar in place of 85g of Xylitol. I didn't bother grating any of the apple, just chopped it all quite finely. It took 50 minutes to cook, and the pecans on top made the whole thing extra tasty. I think it would be good made with soft brown sugar or maple syrup, and perhaps a bit of ginger/nutmeg/mixed spice added to the cinnamon. A lovely filling comfort pud.
pmburden's picture
2nd Jun, 2015
I really enjoyed making it and the method was easy to follow. My family loved it so much they asked me to make it again!! :-)
Mama Bookworm's picture
Mama Bookworm
29th Jan, 2015
Lovely pudding. Didn't have any sweetner so used golden castor sugar instead. Also, didn't have any pecans so made a streusal topping with chopped hazlenuts. Sponge was light and contrasted nicely with chunks and sharpness of the apple. Delicious and will definitely make again.
29th Nov, 2018
Is this pudding freezable?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. This is lovely served straight from the oven but if you need to, you can freeze it. The pecans may not be as crunchy. Bring it up to room temp before serving.
pmburden's picture
4th Jun, 2015
If you don't have any xylitol you can always use caster sugar it still tastes great!!
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