First posted: Feb 27, 2017

Apple and Star Anise Breakfast Puddings with Maple Pecan Nut Sprinkles



Cooks in:        Serves:4

  • 4 apples, cored
  • 1 Tbsp butter, softened
  • 2 star anise
  • Juice of 1 orange
  • To serve, 1 cup strained yoghurt (place yoghurt in muslin cloth for at least 4 hours to drain excess liquid for a creamier end result, optional)
For the Maple and Pecan Nut Sprinkles
  • 1 Tbsp butter
  • 1 Tbsp Maple syrup (or brown/coconut sugar)
  • ½ cup roughly chopped pecan nuts
  • 3-4 Tbsp mixed seeds
  • ½ tsp ground cinnamon

What to do

1. To a pan add the butter, maple syrup, pecan nuts, 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.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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