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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Sticky Cranberry Puds Ingredients:
200 g cranberries |
1 tablespoon artificial sweetener |
100 g butter |
10 g artificial sweetener |
2 eggs |
175 g self raising flour |
1 teaspoon baking powder |
1 orange |
2 tablespoons milk |
Directions:
1. Preheat the oven to gas 4, 180C, 160C fan. Put the cranberries, the artificial sweetener, and a splash of water in a pan and simmer gently for around 10 minutes or until softened. Taste and add more sweetener if needed. Divide the mixture between 6 small pudding moulds.
2. To make the sponge, beat the spread and sweetener in a food mixer until creamy. Gradually add the eggs and a tablespoon of flour.
3. Transfer the mixture to a bowl before folding in the flour, baking powder, and orange zest. Gently stir in the milk until the mixture is of a soft dropping consistency.
4. Spoon equal portions of the mixture into the 6 moulds, ensuring to leave a little space for them to rise. Place on a baking tray and cook for around 20-25 minutes or until golden and cooked through. Cool for 5 minutes before turning out onto a serving plate. Serve with a drizzle of low-fat custard or low-fat pouring cream.
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