Fruit sponge pudding
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
Juicy, luscious apricots baked in a light, fluffy sponge, simply delicious.
Ingredients
Apricot, canned in natural juice, drained
800 g, (2 x 400g can)
Reduced fat oil spread
60 g
Caster sugar
¼ cup(s), (55g)
Egg(s)
1 medium
Wholemeal self-raising flour
¾ cup(s), (120g)
Skim milk
2 tbs
Icing sugar
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Place apricots into prepared dish.
2
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.
3
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.
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