Ingredients 1 cup rolled oats ½ cup butter, melted
½ cup coconut sugar (or brown sugar)
Pinch of salt
3 - 4 cooking apples (I used Granny Smith) peeled, cored and thinly sliced
60 ml water
1 small apple, cored and thinly sliced
1 tbsp apricot jam, warmed
Preheat the oven to about 160° fan forced.
Grease a small baking dish.
Combine the oats, sugar, salt, and butter, and stir with a wooden spoon until it is well mixed.
Put a layer of the oat mixture in the baking dish.
Add a layer of apple slices.
Begin and end with the oat mixture
Pour the water slowly over the mixture.
Place the extra unpeeled apple slices over the top layer of the porridge and, with a pastry brush, brush the strained jam onto them.
Put in the oven and bake for 40 - 45 minutes or until the top of the pudding is browning.
Meanwhile make the custard if using. Boil the milk, add the custard mixed with a bit of milk and sugar, and stir till it boils again and starts to thicken.
Put the apple porridge in a dish.
Serve with lashings of custard, and this dessert can also be eaten cold for several days afterwards.