​A cupcake full of wholemeal goodness



(4 Servings)
  • 1tbsp  olive oil
  • 1/2 cup  dried fruit (presoaked in water) 
  • 3 cups  wholemeal bread (trim off the side, process to fine crumbs)
  • 2tbsp  instant oatmeal
  • 50gm  fine sugar
  • 90gm  self-raising flour
  • 2tsp  lemon zest
  • 3 fresh eggs (beaten)


  • 2 tbsp  fresh lemon juice
  • 10gm  grape wedges
  • 10gm  strawberry wedge
  • 10gm  orange wedges
  • 10gm  kiwi wedges



  1. Lightly grease and flour 12 mini tin moulds.
  2. Chop up the wholemeal bread.
  3. Combine all the ingredients (except the garnishing) well.
  4. Put the dough into the tin mould and steam in a steamer to cook.
  5. Cook the pudding for 6 to 10min or until cooked, depending on size.
  6. Combine all the garnishing ingredients together and chill before serving with the warm pudding.

Baking and serving tips

  • Serve the warm cupcake topped with chilled fruit for a lovely contrast. 
  • Overnight or day-old bread is good for use in this recipe