Galloway Oatmeal and Apple Pudding
Tender spiced stewed apples layered with buttery toasted oatmeal and baked in a gentle custard for a comforting Scottish farmhouse dessert.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Casserole dish
- •Saucepan
- •Frying pan
- •Measuring jug
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 4 g
- protein
- 8 g
- calories
- 420 kcal
Instructions
- 1
Preheat the oven to 180°C (160°C fan) and lightly butter a medium casserole dish.
- 2
Put the sliced apples, lemon zest, 30g of brown sugar, and water into a saucepan over medium heat.
- 3
Simmer gently for 8 to 10 minutes until the apples soften into a thick compote.
- 4
Melt the butter in a frying pan over low heat on the hob.
- 5
Add the medium oatmeal and ground cinnamon to the pan and toast for 5 minutes until fragrant and nutty.
- 6
Whisk the beaten eggs, whole milk, double cream, pinch of salt, and remaining 50g brown sugar together in a jug.
- 7
Spread half of the stewed apples evenly across the bottom of the prepared casserole dish.
- 8
Scatter half of the toasted oatmeal over the apple layer.
- 9
Layer the remaining apples on top and scatter with the rest of the toasted oatmeal.
- 10
Pour the egg and cream custard mixture gently and evenly over the layers.
- 11
Bake in the oven for 30 to 35 minutes until golden on top and set in the centre.
- 12
Leave to stand for 5 minutes before serving warm at the table.
Chef's tips
Watch the oatmeal carefully while toasting on the hob, as it can catch and burn quickly. If using sweeter dessert apples instead of Bramleys, reduce the sugar in the compote by half.
Ingredient substitutions
- medium oatmeal → rolled porridge oats lightly crushed in a mortar
- double cream → single cream or whole milk for a lighter custard
- soft light brown sugar → demerara sugar for extra crunch on top
Storage
Keep leftovers covered in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in an oven at 160°C for 15 minutes or microwave gently until piping hot throughout.
Common mistakes to avoid
- •Burning the oatmeal during toasting by using too high a heat.
- •Overcooking the apples until completely pureed rather than keeping a soft, chunky compote.
- •Pouring the custard too quickly, which displaces the neat layers of toasted oats.
Serving suggestions
Cooked Galloway Oatmeal and Apple Pudding?
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