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Photo of Steamed apricot pudding by WW

Steamed apricot pudding

Total Time
35 min
20 min
15 min
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.


Reduced fat oil spread

50 g

Natural sweetener

2 tbs

Orange rind

1½ tsp


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)


  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.


SERVING SUGGESTION: Light sour cream