Steamed apricot pudding
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Nothing says winter comfort quite like a tasty baked fruit dessert. These hot puddings are quick to whip up and are perfect for weekend entertaining.
Ingredients
Reduced fat oil spread
50 g
Natural sweetener
2 tbs
Orange rind
1½ tsp
Egg(s)
1 medium
White self-raising flour
½ cup(s)
Skim milk
2 tbs
Apricot jam
1½ tbs
Apricot, canned in natural juice, drained
200 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray 4 x 1/2-cup (125ml) capacity dariole moulds or ovenproof dishes with oil. Line bases with baking paper.
2
Using a stick blender, whisk canola spread, sweetener and orange rind until well combined. Add egg and whisk until combined. Sift flour over mixture. Add milk and fold until just combined.
3
Divide apricot spread between moulds and top with batter. Cut 4 x 15cm squares each of baking paper and foil. Place paper on foil and fold to form a pleat in centre. Place over moulds, foil-side up, then tie with kitchen string to secure.
4
Place moulds in a medium saucepan. Pour boiling water into pan to come halfway up sides of moulds. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
5
Remove pan from heat. Carefully lift moulds from water. Stand for 5 minutes to cool slightly. Remove foil and paper and turn onto serving plates. Serve with apricots.
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