Pina colada steamed pudding - GBBO Masterclass
Calorie controlled cooking spray
Low Fat Spread
Egg, whole, raw
2 large, raw
White Self Raising Flour
1 teaspoons, level
Fat Free Natural Yogurt
1 teaspoons, level, coconut essence
- Mist a 1-litre microwaveable pudding basin. In a food processor blitz the pineapple until smooth. Transfer to a frying pan and heat over a low heat until the juice has reduced and it becomes jammy. Remove from the heat and spread evenly over the bottom of the pudding bowl.
- In a large bowl add the low fat spread, sugar, eggs, flour, baking powder, yogurt, desiccated coconut and the essence and whisk until combined.
- Spoon the cake mixture into the pudding bowl and cover with cling film. Microwave on High for 4 minutes. Remove from the microwave and leave to stand for a few minutes before loosening the sides with a rubber spatula and then turn onto a large plate before dividing into portions.