Baked millet and apple pudding

Ingredients

For 1 serving

• Millet40 g
• Reduced-fat milk180 ml
• Eggs1
• Apple1
• Honey2 teaspoons
• Lemon zest2 g
• Cinnamonto taste

Contains: lactose, eggs,

In season: September – March

Method

1. Rinse the millet in a fine sieve under running water to remove its bitter aftertaste.
2. Put it in a small pan with the milk, bring to a gentle boil over medium heat, then turn the heat to low, cover and cook for 20 minutes, stirring now and then, until it has absorbed all the milk and is soft.
3. Meanwhile, heat a conventional oven to 180 °C and line a single-serve tin with baking paper; wash the lemon and grate the zest; wash the apple, remove the core and cut half into cubes of about 1 cm and half into thin slices.
4. Let the millet cool for 5 minutes, then mix it with the egg, honey, lemon zest, a pinch of cinnamon and the apple cubes.
5. Pour into the tin, level it and arrange the apple slices on top.
6. Bake at 180 °C for 15 minutes, until set and the apples are golden at the edges; serve warm.