Fruit Pudding (Lacto)

A homey pudding in the British sense, more cobbler than custard, cooked entirely on the stovetop in a single pan. Tender apples and prunes simmer with sugar, water, and a squeeze of lemon into a sweet, jammy base, then a light batter steams on top into soft, fluffy dumplings.

The clever, lighter twist is in the topping. Instead of butter, the batter is bound with skim milk and a couple spoonfuls of applesauce, which keeps it moist and tender while cutting the fat, hence the lacto tag.

You simply drop the batter by teaspoonfuls onto the bubbling fruit, sprinkle with a little sugar, cover, and let it steam. In about 15 minutes the topping puffs up cooked through and the fruit underneath turns soft and saucy.

Serve it hot, straight from the pan, for a quick, comforting weeknight dessert.

Kitchen Tips

• Keep the lid on while the topping steams; the trapped steam is what cooks the dumplings through.
• Don’t lift the lid too early, or the topping can deflate before it sets.
• Drop the batter in small spoonfuls so each dumpling cooks evenly.
• Use a wide pan so the fruit and topping cook in a thin, even layer.

Variations

• Swap the prunes for dried apricots, raisins, or other dried fruit.
• Add cinnamon or a strip of orange zest to the fruit.
• Serve with a drizzle of cream, custard, or yogurt.