Mandarin steamed pudding
Low-fat Greek yoghurt
⅔ cup(s), (160g), honey flavoured
Reduced fat oil spread
Granulated stevia sweetener
Vanilla bean extract
White self-raising flour
1½ cup(s), (225g), sifted
⅓ cup(s), (80ml)
Mandarin, canned in syrup, drained
310 g, coarsely chopped
8 individual, stones removed, coarsely chopped
- Half fill a large saucepan with cold water and bring to the boil over high heat. Reduce heat and simmer, covered, until required. Lightly spray a 1L (4-cup) capacity pudding basin with oil. Line base with baking paper. Combine yoghurt and honey in a small bowl. Cover and refrigerate until required.
- Place spread, sugar and vanilla in a food processor. Process until smooth and combined. Add eggs and process until combined. Transfer mixture to a large bowl. Stir in flour, milk, mandarin and dates until combined. Spoon mixture into prepared basin and smooth the surface. Cover pudding with a round of baking paper and secure lid.
- Place basin in the saucepan of simmering water (the water should come halfway up the side of the basin). Cover with a tight-fitting lid and increase heat to medium-low. Simmer, adding more boiling water when necessary, for 1½ hours or until a skewer inserted into pudding comes out clean. Remove basin from saucepan and set aside for 5 minutes before turning out pudding. Serve with honey yoghurt.