Fruit sponge pudding
Juicy, luscious apricots baked in a light, fluffy sponge, simply delicious.
Apricot, canned in natural juice, drained
800 g, (2 x 400g can)
Reduced fat oil spread
¼ cup(s), (55g)
Wholemeal self-raising flour
¾ cup(s), (120g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Place apricots into prepared dish.
- Using electric beaters, beat spread and sugar in a small bowl until light and fluffy. Add egg and beat well. Fold in flour and milk, alternately, until combined.
- Dollop cake mixture over fruit (don’t worry if it doesn’t completely cover the fruit). Bake for 30 minutes or until golden and cooked through. Serve warm dusted with icing sugar.
SERVING SUGGESTION: Reduced-fat vanilla ice cream.