Spiced raspberry puddings with brandy custard

6
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
6
Difficulty
Moderate

Ingredients

reduced fat oil spread

100 g

granulated stevia sweetener

150 g, (⅔ cup)

egg(s)

2 medium

white self-raising flour

¾ cup(s), (110g)

baking powder

¼ tsp

ground ginger

½ tsp

mixed spice

1 tsp

skim milk

1½ cup(s), (375ml)

frozen raspberries

cup(s), (100g)

custard powder

1½ tbs

brandy

1 tbs

icing sugar

1 tsp, sifted

fresh raspberries

¼ cup(s), to serve

Instructions

  1. 1 Preheat oven to 180°C. Lightly spray six ⅔-cup (160ml) capacity ovenproof moulds with oil. Line bases with baking paper.
  2. Beat spread and ½ cup (110g) stevia in a large bowl with electric beaters until thick and creamy. Add eggs, one at a time, beating well between additions. Gently fold in sifted flour, baking powder, ginger and mixed spice, and 2 tablespoons milk until combined.
  3. Divide raspberries among bases of prepared moulds. Divide mixture among moulds. Place moulds in a baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Cover dish with foil. Bake for 30-35 minutes or until cooked when a skewer inserted in centre of one pudding comes out clean. Remove dishes from oven and water bath. Set aside to cool for 5 minutes.
  4. Meanwhile, combine custard powder and 2 tablespoons of remaining milk in a small saucepan until smooth. Stir in remaining stevia and remaining milk until combined. Heat saucepan over medium heat, stirring constantly, until custard boils and thickens. Stir in brandy.
  5. 5 Serve warm puddings dusted with icing sugar, fresh raspberries and brandy custard.

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