Sticky Apricot Pudding
This low-fat treat uses vitamin-rich apricots for a full, fruity flavour. You could also use other canned fruit, such as peaches.
This low-fat treat uses vitamin-rich apricots for a full, fruity flavour. You could also use other canned fruit, such as peaches.
PREPARATION TIME: 10 MINUTES COOKING TIME: 30 TO 40 MINUTES SERVES 6
EASY
150g (5oz) self-raising flour
125g (4Vioz) caster sugar
50g (2oz) low-fat spread
2 medium free-range eggs
2tbsp skimmed milk
few drops almond essence
1 x 234g can apricot halves in fruit juice, drained
1 tbsp sieved apricot jam
1 litre (1%pt) ovenproof dish
1 Preheat the oven to 190 C, 170 ะก fan, 375 F, gas 5. Sift the flour into a bowl and add the sugar, low-fat spread, eggs, milk and almond essence, and beat until smooth.
2 Spoon the mixture into the ovenproof dish and spread out to cover the base. Arrange the apricot halves on top then place the dish on a baking tray and position in the centre of the oven. Cook for 30 to 40 minutes, until the sponge has risen and springs back when lightly pressed. Remove from the oven.
3 Mix the apricot jam with 1 tablespoon of boiling water, then brush over the top of the dessert. Serve immediately.
Per serving: 244 calories, 6g fat (Ig saturated), 45g carbohydrate
