* Serves 4

What do I need?

• 175ml boiling water
• 115g rolled oats
• 225g wholemeal self-raising flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 egg
• 100g sugar
• 100g apple sauce
• 60g butter
• 800g canned red fruit (blackberries, raspberries etc), in natural fruit juices, not syrup
• Cream, crème fraîche or extra fruit to serve (optional)

How do I make them?

1. Preheat oven to 180°C/350°F/gas mark 4. Grease a muffin/cupcake tin. In a bowl, pour the boiling water over the rolled oats and let it stand for 20 minutes.
2. In another bowl, stir together the flour, baking powder and cinnamon. In a third, medium-sized bowl, beat the egg, sugar, apple sauce and butter until combined. Add the oat mixture and beat well. Add the flour mixture and beat until combined, but do not over-beat. 
3. Drain the canned fruit of its liquid (you could use this liquid in a milkshake). Spoon a tablespoon of fruit into the bottom of each mould, then top with the cake mix, allowing room for the cakes to rise.
4. Bake at the centre of the oven for about 30 minutes until golden, checking and turning as necessary. Allow to cool for 30 minutes. Turn out the cakes and serve with cream, crème fraîche or extra fruit on the side. 

Why is it good for me?

• Traditionally, red winter fruit is used to ward off winter illnesses.
• Canned red fruit is a good source of antioxidants when fresh fruit isn’t available.

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