Autumn Apple Pie Topped English Muffins Two Ways

  • 8 Slices BFree Sliced White Loaf
  • 200g frozen mixed berries
  • 100g frozen cherries or extra berries
  • 3 tbs caster sugar
  • 2-star anise
  • 1 cinnamon stick
  • ½ Vanilla pod split

To Serve

  • Creme fraiche or pouring cream (plant based)
  • 2 tbs pistachio nuts roughly chopped

Scrap the seeds from the vanilla and add to a small pad with the pod,berries,the remaining spices, sugar and 2 tbs water. Gentle bring to a boil, reduce to a simmer and stir occasionally for a about 3-5 minutes. You want to keep the berries whole where possible, but the juices to be released, some will naturally soften. Remove from the heat and set aside while you prepare the tins.


Line 2 mini 200ml pudding tins with cling film


*Cut the crusts from the bread slices and cut each slice in half so you have wide soldiers


Line the pudding tins with the bread slices, overlapping slightly, cut any slices as needed to fill in gaps and cover the bottom.You should need approx. 3 slices for the sides and 1 slice cut for the bottom and top.


Once the berries have cooled, remove the star anise cinnamon and vanilla pod.


Divide the berries between the puddings, leaving a 1cm gap at the top. You should still have some berries and juice remaining for dressing the puddings on serving.


Fold any bread slices inwards and finish with a square of bread to cover the tops, so no berries are showing.


Cover the puddings with cling film and place in the fridge with a weight on top to compact the pudding down. We used jars of jam or other condiments we happen to have in our fridge.


Put the remaining berries and syrup into a small container in the fridge until you’re ready to serve.


Leave for a minimum of 4 hours or ideally overnight.


When you are ready to serve, remove the cling film from the base and turn out onto a small serving plate. Peel the cling film away.


If there is still white bread showing in places, use some of the remaining syrup to brush on the outside.


Spoon any extra juice and berries ontop of the puddings, add a good dollop of creme fraiche and some chopped pistachio nuts to finish.

Keep the remaining crust for breadcrumbs, wizz in a food processor to form crumbs and place in a freezer bag. Freeze for later use. DO NOT DISCARD.


This recipe can easily be multiplied up to serve more or make one large pudding.

What our customers say


Based on 28 Reviews


So exciting to find a gf carrot cake with no nuts! Perfectly spiced, moist and you the cream perfectly complements the sponge. Gluten eaters couldn’t tell that this was gluten free!


As a lover of all things pita bread and pita chips I was blown away by the taste and texture of Bfree pitas! I’m a huge lover of Mediterranean food in general and these have never failed to create a tasty 10/10 Mediterranean meal. I usually split em and fill em up with my favourite veggies, hummus and chicken then drizzle with tzatziki sauce and it reminds me the Greek restaurant I used to love so much as a kid! Definitely a must try for all my pita lovers out there.


Lovely crumbly pastry and a surprisingly zingy filling. A deep filled tart with a generous amount of filling. Quite sweet so perfect with an afternoon cup of tea!


I have a huge amount of love for the high protein wraps! They’re my favourite thing to fill with anything from fruit and yogurt to chicken and veggies and always make for a delicious meal that never disappoints!

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