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Apple, Cinnamon and Prune Purée

Apple, Cinnamon and Prune Purée
I have made this in my Mummy Cooks Weaning class and it always go down a treat. It is suitable to introduce about two weeks after you have started weaning because the texture is just slightly more then a runny carrot purée. When your baby is a little older, have it as a desert with some yogurt. Yum Yum!

Cook time: 30-40 minutes
Portions: 6 x 60ml / 2oz

3 Red apples
9 Prunes
Natural full fat yoghurt (optional)

  1. Preheat the oven to 180°C.
  2. Wash and core the apples. If you don’t have an apple corer, use a knife to cut out the centre, starting at the stem and working your way down.
  3. Stuff 3 pitted prunes inside each apple and sprinkle a little cinnamon on the top.
  4. Cover with foil and bake in the oven for 30-40 minutes or until the apples are very soft.
  5. Remove from the oven and place in a blender. Blend to your desired consistency. Add water to make a runny purée. 
  6. Store portions in your weaning pots and freeze extra for future use.
Weaning and Storage
4-6 months – Blended to Runny Puree
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.

Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.


 Our Weaning Advice page provides information and advice on weaning your baby. It includes recipes, tips, and articles on a variety of topics related to weaning, such as introducing finger food, adding herbs and spices to baby food, and healthy snacks for your baby, and lots more


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