(at time of publication)
- ½ cup flour
- ¼ teaspoon salt
- 2 eggs
- 4 tablespoons sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¾ cup skim milk
- 500g apricots, halved, stonepitXs removed
- 1 tablespoon reduced-fat spread, to grease
1 Preheat oven to 200°C. Blend flour, salt, eggs, sugar, vanilla, cinnamon and milk in a blender or processor. Process for 1 minute or until mixture becomes a smooth batter. Or mix batter by hand: place flour, salt, eggs, sugar, vanilla and cinnamon in a large bowl and beat with a wooden spoon until smooth. Add milk, half at a time, beating well.
2 Leave batter to rest and prepare fruit. Place apricots in a lightly greased ovenproof dish or small dishes. Pour over batter and cook large pudding for 25-30 minutes until batter has puffed up. Small puddings need about 20 minutes.
3 Serve immediately with a sprinkling of icing sugar.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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