Apricot and lemon jam puddings
8
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Enjoy our citrusy puddings straight from the oven with a spoonful of warmed apricot jam. A lovely end to your evening meal.
Ingredients
White self-raising flour
¾ cup(s)
Caster sugar
⅓ cup(s)
Almond meal
⅓ cup(s)
Egg(s)
1 medium
Skim milk
½ cup(s), (125ml)
Low-fat ricotta cheese
200 g, (1 cup)
Fresh lemon rind
1 tsp, grated
Diet jam
160 g, (apricot flavour)
Lemon juice
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray six ¾-cup (180ml) capacity ovenproof ramekins with oil. Sift self-raising flour into a medium bowl, then stir in caster sugar and almond meal. In a separate bowl, whisk egg, skim milk, crumbled ricotta and grated rind until smooth. Fold ricotta mixture into flour mixture.
2
Evenly divide mixture among ramekins and place on a baking tray. Bake for 30 minutes or until cooked when tested with a skewer. Stand for 5 minutes, then turn out puddings onto serving plates.
3
Meanwhile, place apricot jam and lemon juice in a small saucepan. Gently stir over low heat for 1-2 minutes or until warmed.
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