The Best Apple and Plum Cornflake Bake Recipe

Apple and Plum Cornflake Bake Recipe

by trusting-benz
Apple and Plum Cornflake Bake

Apple and Plum Cornflake Bake

This is a wonderful Apple and Plum Cornflake Bake, a warming breakfast for chilly autumn and winter days when a bowl of cereal simply isn’t going to cut it. It might seem like an elaborate dish to serve on a busy morning, but if you make the fruit mixture and keep it in the freezer, you can simply defrost it overnight and have this on the table in the same time that it would take you to rustle up a bowl of porridge.

 

PREP: 10 MINS

COOK: 20–30 MINS

SERVES: 4 SUGAR: 33G KCAL: 301

Ingredients: 

  1. 8 plums, pitted and roughly chopped
  2. 2 medium cooking apples, cored, peeled and roughly chopped
  3. 2 tbsp runny honey
  4. 1 tsp ground cinnamon
  5. 1 tsp vanilla extract

For the topping:

  1. ¼ cup (50g) low-fat margarine
  2. 2½ cups (110g) cornflakes
  3. 1 tbsp runny honey

How To Make Apple and Plum Cornflake Bake

Lighter Serve: Low-fat natural yoghurt Family Serve: Yoghurt and honey

Put the plums, apples, honey, cinnamon, vanilla extract and 2 tablespoons of boiling water in a saucepan over a medium heat and cook, stirring occasionally, for 10–12 minutes, until the fruit has softened and started to break down.

TO COOK

Transfer the fruit mixture to a large baking dish and set aside.  Put the low-fat spread in a small bowl and microwave in 10-second bursts, until melted. Put the cornflakes and honey in a large bowl, pour over the melted spread and stir to combine. Spoon the cornflake mixture over the top of the fruit in an even layer, then transfer the dish to an oven preheated to 180°C/350°F/gas mark 4 for 10 minutes, until the topping is just starting to turn a deep golden colour. Spoon into bowls and serve hot.

TO FREEZE

Set the fruit mixture aside to cool to room temperature, then spoon into a large, labelled freezer bag and freeze flat for up to 3 months.

  TO COOK FROM FROZEN

Remove the bag containing the fruit mixture from the freezer and leave it to defrost, ideally in the fridge overnight. Once defrosted, transfer the mixture to a large baking dish and make the topping mixture as described in the To Cook section, left. Spoon the cornflake mixture over the top of the fruit in an even layer, then transfer the dish to an oven preheated to 180°C/350°F/gas mark 4 for 15–18 minutes, until the fruit is piping hot and the topping is a deep golden colour. Spoon into bowls and serve.

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