Ingredients

• 1 large Cox apple (about 155g), peeled, cored and finely chopped
• 300g blackberries
• Rapeseed oil, for the moulds
• 6 slices of wholemeal bread
• Small mint sprigs or leaves, to decorate
• 100g coconut yoghurt, to serve

Method

1. Put the apple in a small pan with 150ml water, cover and simmer for 3 mins to soften. Add the berries, cover and cook for 5 mins more until the berries have just softened.
2. Meanwhile, lightly oil four mini pudding moulds. Using a mould as a template, cut out four rounds from the bread and use these to line the base of each mould. Trim the crusts from the offcuts (and reserve these), then use the offcuts and other two slices of bread, cut into strips, to line the sides of the moulds. Press gently to compact the bread a little and leave some overhanging.
3. Spoon in most of the fruit and juice, reserving about 1 tbsp. Fold the overhanging bread over the fruit and fill in the gaps using the reserved bits of crust to completely cover the top. Cover the moulds and press down firmly to compress the puds. Chill for about 1 hr to firm up.
4. To serve, turn the puddings out onto small plates and top with the reserved fruit and juice and the mint. Serve with the yoghurt.

Ingredients

• 200g ripe strawberries, hulled and chopped
• 1 avocado, stoned, peeled and roughly chopped
• 2 tsp balsamic vinegar
• ½ tsp vanilla extract
• 1-2 tsp maple syrup (optional)

Method

1. Put the strawberries (save four pieces for the top), avocado, vinegar and vanilla in a bowl and blitz using a hand blender (or in a food processor) until as smooth as you can get it. Have a taste and only add the maple syrup if the strawberries are not sweet enough.
2. Pour into containers, add a strawberry to each, cover with cling film and freeze. Allow the pots to soften for 5-10 mins before eating.

Ingredients

• 60g chia seeds
• 400ml unsweetened almond milk or hazelnut milk
• 3 tbsp cacao powder
• 2 tbsp maple syrup
• ½ tsp vanilla extract
• Cacao nibs, mixed
• Frozen berries, to serve

Method

1. Put all the ingredients in a large bowl with a generous pinch of sea salt and whisk to combine. Cover with cling film then leave to thicken in the fridge for at least 4 hours, or overnight.
2. Spoon the pudding into four glasses, then top with the frozen berries and cacao nibs.

Ingredients

• 2 x 400g cans black beans, drained, rinsed and drained again
• 60g cocoa powder
• 1 tbsp instant coffee granules
• 200g xylitol
• 1 tbsp vanilla extract or vanilla bean paste
• 3 eggs
• 200g fat-free Greek yoghurt
• 1½ tsp gluten-free baking powder

Method

1. Heat the oven to 190C/170C fan/gas 5 and line a shallow 23cm square baking tin with baking parchment. Tip the beans, cocoa, coffee granules, xylitol, vanilla, eggs and yogurt into a large bowl. Blitz using a hand blender until smooth. Or, do this in a food processor. Add the baking powder, then blitz again.
2. Quickly tip the mixture into the tin and bake for 25-30 mins until set. Leave to cool in the tin for a few minutes, then lift out onto a wire rack to cool completely. Remove the baking parchment, then cut into 16 squares.

Ingredients

For the choux pastry

• 50g butter
• 75g plain flour
• 2 large eggs
• 1 tbsp flaked almonds (optional)

For the filling

• 2 tbsp custard powder
• 300ml milk
• ½ tsp sugar free vanilla extract
• 150ml Greek yogurt
• 15g coarsely grated white chocolate
• 125g small strawberries, halved
• Dusting of icing sugar (optional)

Method

1. Line a large baking tray with baking paper. Heat oven to 200C, 180C fan gas 6. Heat the butter in a nonstick pan with 125ml water until melted. Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball. Cool 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little as a time to make a thick glossy mix.
2. Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture. Bake for 25-30 mins until well risen and golden. Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.
3. While baking make the filling. Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a non stick pan and cook, stirring over the heat until thickened. Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn't form. When cold, stir in the grated chocolate.
4. Reserve 1 tbsp of the custard mix then use the rest to fill the buns. Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries. Lightly dust with the icing sugar before serving if you like.