Pudding for breakfast, you ask? Layers of creamy natural yoghurt, spiced apples and a fragrant nut sprinkle make for a delicious morning delight.
- 4 apples, cored
- 1 tbsp butter, softened
- 2 star anise
- juice of 1 orange
Maple and pecan sprinkles
- 1 tbsp butter
- 1 tbsp maple syrup (or brown or coconut sugar)
- ½ cup roughly chopped pecan
- 3-4 tbsp mixed seeds
- ½ tsp ground cinnamon
- 1 cup strained yoghurt (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Allow at least four hours extra if straining the yoghurt.
1. For the sprinkle: To a pan add the butter, maple syrup, pecans, mixed seeds and cinnamon. Cook over low-medium heat until toasted and fragrant.
2. Meanwhile, to a medium-sized pot add the butter, and when it has melted add in the apples, star anise and orange juice. Simmer for 15 minutes and then set aside to cool.
3. To serve, layer yoghurt, apples, yoghurt and then a sprinkle of nuts and seeds.
• You can make this without straining the yoghurt, but it gives a creamier end result. Place the yoghurt in muslin cloth and allow to drain, refrigerated, for at least 4 hours to drain excess liquid.