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Photo of Apricot and lemon jam puddings by WW

Apricot and lemon jam puddings

8
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Moderate
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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