This is cake and a pudding all in one ... delicious cold with low-fat and low-sugar yogurt, ice cream or plain, it also is superb warm with low-fat and low-sugar custard. You can replace the apples for pears if preferred and use ground ginger instead of cinnamon. It is one of the most popular requests from my ‘Return 2 Slender…Second Helpings’ bariatric cookery book.



  1. Preheat the oven to 200 C/400 F/gas mark 6.
  2. Mix the flour with the Splenda, cinnamon and baking powder (if your apples are particularly tart then you may want to add more Splenda). Make a well in the centre and add the eggs and milk. Whisk and add the melted spread or light butter.
  3. Add the apple slices to the batter and fold in gently.
  4. Spritz a 23 cm/9 inch loose-bottomed non-stick cake tin with low-fat spray and add the prepared apple mixture. Bake in the oven for 30-35 minutes until well-risen, firm and golden.
  5. Allow to cool slightly, before serving warm or chill to then slice and serve.

V suitable for Vegetarians

Calories: 136
Protein: 4.6g
Carbohydrate: 16.3g
Fat: 6g