Raspberry steamed pudding
(at time of publication)
- 1 tablespoon reduced-fat spread, melted
- ⅓ cup raspberry jamjellyX
- ½ cup reduced-fat spread
- ⅓ cup castor sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ⅓ cups self-raising flour
- ⅓ cup skim milk
1 Preheat oven to 160ºC. Brush 8 x 3/4-cup-capacity pudding basins or small bowls with melted spread. Place bowls in the fridge for 10 minutes. Re-brush bowls with spread for easier removal once puddings are cooked. Line base of bowls with baking paper. Spoon jam into the base of prepared pudding bowls.
2 Use an electric beater to beat the second measure of spread, sugar and vanilla until light and creamy. Add eggs, one at a time, beating well after each addition. Sift flour over pudding batter. Add milk then use a large metal spoon to gently stir until combined.
3 Spoon batter into prepared bowls over jam. Smooth tops of puddings with the back of a wet spoon.
4 Place a sheet of baking paper on a flat surface and top with a sheet of tinfoil. Form a pleat through the centre of baking paper and foil by folding almost in half once then folding back again. Place over a pudding bowl and secure with kitchen twine. Cover each bowl similarly.
5 Place pudding bowls into a deep ovenproof dish. Pour boiling water into dish until water comes halfway up the sides of pudding bowls. Bake for 30-35 minutes or until puddings are cooked through (test by inserting a bamboo skewer into the centre). Remove bowls from dish and remove covers. Stand for 5 minutes before inverting onto serving plates.
Make it gluten free: Use gluten-free self-raising flour.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 1g
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