Apple Ginger Puddings and Light Custard Puddings
Apple Ginger Puddings and Light Custard Puddings
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes at 180C or Gas Mark 4
Pudding Ingredients:
2 large dessert apples
100ml apple juice
10 tbsp granular canderel sweetener
1 knob stem ginger, cut into small dice
50g half-fat sunflower margarine
2 medium eggs
125g wholemeal self-raising flour
½ tsp baking powder
1 tsp grated fresh root ginger
75ml skimmed milk
Method:
Peel, core and cut the apples into small chunks. Put into a frying pan with the apple juice and simmer 2-3 minutes until the apple begins to soften and the juice reduces to approximately 3 tbsp. Remove from the heat add 2 tablespoons of the sweetener and chopped stem ginger.
With a little of the margarine, lightly grease 4 individual pudding basins and spoon in the apple mixture.
Put the rest of the ingredients, with the remaining sweetener into a bowl and beat with an electric hand mixer to make a smooth batter. Spoon into the moulds and place in a roasting tin.
Pour in enough boiling water to come halfway up the sides of the moulds then place a piece of foil over the top of the tin. Carefully lift into the oven and bake in pre-heated oven for 20 minutes.
Remove from the oven and stand for 2 minutes before turning onto plates.
Serve with low fat custard.
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