Traditional British steamed puddings aren’t often a healthy way to end a meal, but these pretty individual puds are packed full of fruit. Makes: 4 Preparation time: 10mins Cooking time: 30mins Per Serving: Fat - 13g Cals - 270 Carbs - 30g Ingredients: 50g low-fat spread, plus a little for greasing 100g soft dried apricots 1 egg 1 egg white 6 tbsp granulated Canderel 30g plain flour 30g ground almonds 2 tsp baking powder 3-4 tbsp skimmed milk 1 fresh apricot, stoned and cut into thin slices
Method: Place the low-fat spread, dried apricots, egg and egg white into a food processor and whiz together until smooth. Add the Canderel, flour, ground almonds and baking powder and process just until smooth. Whiz in the milk until the mixture is soft enough to fall easily off the end of a spoon. Lightly grease 4 individual pudding basins. Place a couple of fresh apricot slices at the bottom of the basins. Spoon the mixture on top. Cut out 4 circles of greaseproof paper and kitchen foil about 10cm wider than the basins. Lay the greaseproof circles on top of the tin foil and make a fold in the centre. Lay a circle over each basin, greaseproof side down then secure with string. Place in a double boiler and cook for 30mins. Try serving with warm, low-fat custard. Recipe from Canderel www.canderel.co.uk