Everyday recipes
Golden syrup and ginger pudding: 7.54g fat per serve
Low-fat winter puddings: Nothing says "comfort" like a scrumptious old-fashioned pud!
Per serve:
1050kJ
7.54g fat
1.15g sat fat
INGREDIENTS
60g low-fat spread
¼ cup caster sugar
1 egg
½ teaspoon vanilla extract
1 cup self-raising flour
1 teaspoon ground ginger
1/3 cup low-fat milk
¼ cup chopped glace ginger
¼ cup raisins
2 tablespoons chopped pecans
¼ cup golden syrup, plus extra, to serve
Low-fat ice-cream
METHOD
- Preheat oven to moderate, 180°C. Lightly spray six ½-cup dariole moulds with oil.
- In a bowl, using an electric mixer, beat low-fat spread and sugar together until creamy. Beat in egg and vanilla extract.
- Sift flour and ground ginger together. Fold into creamed mixture alternately with milk, beginning and ending with flour. Fold in glace ginger, raisins and pecans.
- Divide golden syrup between prepared moulds. Top evenly with pudding mixture.
- Cover puddings with a layer of pleated baking paper followed by a layer of pleated foil, folding around edges, to seal. Place in a large baking pan. Pour in enough hot water to come half way up sides of pan. Bake for 20 minutes.
- Remove foil and bake for another 5 minutes, or until cooked when tested. Invert puddings onto serving plates.
- Serve with extra warmed golden syrup and ice-cream.
Top tips- Use jam instead of golden syrup, if preferred.
- Do not fill pudding moulds more than two-thirds with pudding mixture.
- A 4-cup pudding basin can be used instead of individual moulds, but increase cooking time to 50-55 minutes.
For more low-fat winter puddings, see this week's
Woman's Day (on sale April 20).
