Quick filo pastry pudding baskets and fillings

Filled here at a kids’ cooking class with apple yoghurt and cherry-cocoa sauce

Makes 6 baskets


6 sheets of filo pastry
50g butter, melted


  1. Preheat the oven to 180C / gas mark 4. Grease a muffin tray with butter.
  2. Cut the filo pastry sheets into 4 squares. Keep the unused filo covered with an ever-so-slightly damp clean tea-towel while you work, or it will dry out. Lay a square into each muffin hole and press down gently. Brush the pastry with butter, then lay over another square at an angle to the first so the overhang covers a different patch of the hole. Repeat this until you have lined 6 holes with 4 sheets of filo each. Finish with a final brush of melted butter.
  3. Bake for 6-8 minutes until golden and crisp. Leave to cool for a minute then turn out onto a wire rack. Fill – some inspiration below.


The simplest filling is just natural or Greek yoghurt (full fat if not Greek – it needs to be thick), fruit and honey. Mango, pineapple, berries, banana, peaches or apricots would all be delicious. Sprinkle with cinnamon and/or ground or crystallised ginger, and/or scatter over finely chopped fresh mint leaves.

Strawberries and cream:

Whip 250ml double cream with a tablespoon icing sugar until it forms soft peaks. Pile into the baskets and top with lots of chopped strawberries. Alternatively break up meringues, slice strawberries and stir both through the whipped cream.

Apple yoghurt, toasted hazelnuts and a drizzle of honey

Apple yoghurt:

Peel, core and chop 2 apples. Put them in a saucepan with a splash of water and set over a medium heat. Stir regularly until the apples are soft and broken apart. Leave to cool, then beat the apple sauce through natural yoghurt.

Toast chopped hazelnuts in a dry frying pan until golden.

Natural yoghurt, cherry sauce and grated dark chocolate

Quick cherry sauce:
200g fresh or frozen cherries (frozen are better, they cook down faster and softer)
2 teaspoons cornflour
2 tablespoons sugar
Squeeze of lemon juice
1 teaspoon vanilla extract – optional

Tip the cherries into a saucepan with the sugar and 100ml water, and bring to the boil. Simmer for about 15 minutes until the cherries are soft and bursting. Squeeze in the lemon juice. Mix the cornflour with 2 tablespoons water and slowly stir into the sauce to thicken.

Cherry-chocolate sauce
As above, with a couple of teaspoons of cocoa powder mixed through.

Lemon parfait:

Whip double cream into stiff peaks. Stir through couple of tablespoons of good quality lemon curd. Top with a little lemon zest.