Creamy almond plum pudding
(at time of publication)
- 1 teaspoon low-fat spread
- 8 plums, halved and seeds removed
- ¼ cup ground almonds
- 2 tablespoons flour
- ¼ cup castor sugar
- 2 eggs
- 1 teaspoon finely grated lemon zest
- ½ teaspoon vanilla extract
- ¼ cup light cream
- 1 cup trim milk
1 Preheat oven to 170°C. Grease 4 x 1-cup capacity gratin dishes with the spread. Place plums into the dishes cut side down.
2 Place the ground almonds, flour and sugar in the bowl of a food processor and whiz for a few seconds to mix.
In a jug, beat the eggs lightly with the lemon zest and vanilla extract. Stir in the cream and milk. Pour the mix gradually through the shute of the processor while the motor is running and process until all ingredients are well combined. Pour mixture over the plums.
3 Bake for 20-25 minutes, until the custard has just set. Serve warm or at room temperature.
If you don’t have a food processor, just mix with a cake mixer or a wooden spoon and a strong arm.
Remember, a dish like this is an occasional treat rather than an everyday meal.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 2g
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