Apple & blackberry sponge puddings
Calorie controlled cooking spray
1 portion(s), medium
1 medium, peeled, cored and finely diced
White Self Raising Flour
¾ teaspoons, level
Fat Free Natural Yogurt
Egg, whole, raw
2 medium, raw
½ teaspoons, level
French Almond Extract
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 4 mini pudding moulds with cooking spray and put them into a small roasting tin.
- Crush the blackberries in a small bowl, then add one-quarter of the apple to the blackberries and mix to combine, then spoon the mixture into the prepared moulds. Set aside the remaining apple.
- Combine the flour, ground almonds and baking powder in a bowl. In a jug whisk together the yogurt, eggs, vanilla extract, almond extract, agave syrup and the apple sauce.
- Whisk the wet ingredients into the dry ingredients until you have a smooth batter, then fold in the reserved apple. Divide the batter between the moulds, then pour boiling water from the kettle into the roasting tin until it reaches halfway up the sides of the moulds. Bake for 25 minutes until risen. Run a knife around the edges of the puddings to loosen them, then turn out onto serving plates. Serve warm.