Pear and blackberry sponge puddings
4
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
What says winter more than spongy fruit pudding? Comfort food at its best.
Ingredients
Blackberries
½ cup(s), (70g), fresh or frozen (thawed)
Pear(s)
1 small, peeled, cored, cut into 1cm pieces
White self-raising flour
½ cup(s), (75g)
Almond meal
2 tbs
Caster sugar
1 tbs
Baking powder
½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
75 g
Egg(s)
2 medium
Vanilla bean extract, alcohol free
½ tsp
No added sugar apple puree
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Lightly spray 4 x ¾-cup capacity pudding moulds or ramekins with oil.
2
Crush blackberries in a small bowl with a fork. Stir in one-quarter of the pear. Spoon mixture evenly into prepared moulds. Set aside the remaining pear.
3
Combine self-raising flour, almond meal, sugar and baking powder in a medium bowl. Make a well in the centre. Add yoghurt, eggs, vanilla and apple purée and whisk to form a smooth batter. Fold in the reserved pear. Spoon batter evenly over fruit layer in moulds.
4
Place moulds in a medium roasting pan. Pour enough boiling water into roasting pan to come halfway up the sides of moulds. Bake for 20-25 minutes or until puddings are cooked in the centre when tested with a skewer. Run a flat-blade knife around the edge of puddings to loosen, then turn out onto serving plates. Serve warm.
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