Pear and blackberry sponge puddings
½ cup(s), (70g), fresh or frozen (thawed)
1 small, peeled, cored, cut into 1cm pieces
White self-raising flour
½ cup(s), (75g)
99% fat-free plain yoghurt
Vanilla bean extract, alcohol free
No added sugar apple puree
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray 4 x ¾-cup capacity pudding moulds or ramekins with oil.
- 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.
- 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.
- 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.