Golden syrup and ginger pudding: 7.54g fat per serve

1. Preheat oven to moderate, 180°C. Lightly spray six ½-cup dariole moulds with oil.
   
2. In a bowl, using an electric mixer, beat low-fat spread and sugar together until creamy. Beat in egg and vanilla extract.
   
3. 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.
   
4. Divide golden syrup between prepared moulds. Top evenly with pudding mixture.
   
5. 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.
   
6. Remove foil and bake for another 5 minutes, or until cooked when tested. Invert puddings onto serving plates.
   
7. Serve with extra warmed golden syrup and ice-cream.

• 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.