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Serving size: Serves 6
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Dessert
Favourite flavours: Cakes/baking

Plum sponge pudding

INGREDIENTS

Olive or canola oil spray
2 cups stewed, poached or canned plums, well drained
3 eggs
½ cup caster sugar
¾ cup self-raising flour, sifted
1 tablespoon low-fat milk, hot

METHOD

Preheat oven to 180°C. Lightly spray baking pan (20cm × 20cm) with oil. Place fruit in pan. Whisk eggs and sugar in an electric mixer for 4-5 minutes until very thick and creamy. With a spatula fold in flour and hot milk as lightly as possible. Pour over fruit to cover and bake for 25-30 minutes until golden brown and firm to touch.

Hint: Make sure there is no liquid or juice with the fruit or the sponge topping will not cook properly.

Variation: Try canned apricots, peaches, or pie apples. When in season, try the following combinations: mulberry and apple; rhubarb and raspberries; or pear and rhubarb.

Serving suggestion: Serve with reduced-fat custard.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.