Lemon and passionfruit self-saucing puddings
- ²⁄³ cup self-raising flour
- ¹⁄³ cup caster sugar
- 40g reduced-fat table spread, melted
- ¼ cup reduced-fat milk
- 1 egg, lightly beaten
- 1 tablespoon lemon zest
- ¼ cup passionfruit pulp (about 3 passionfruit)
- ¹⁄³ cup lemon juice
- ½ cup coconut yoghurt, to serve
- 1½ tablespoons toasted coconut flakes, to serve
- Finely sliced lemon or candied lemon, to serve
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1 Preheat oven to 160°C. Lightly spray four 1-cup capacity ovenproof dishes with oil and place on a baking tray. Place 1 tablespoon flour in a small bowl. Stir in half the sugar. Set aside.
2 Sift remaining flour into a mixing bowl. Add remaining sugar, mixing to combine. Make a well in centre. Place melted spread, milk, egg, zest and 2 tablespoons passionfruit pulp in a small bowl, whisking to combine. Pour wet mixture into dry mixture, stirring to combine.
3 Spoon mixture evenly among prepared dishes. Sprinkle over sugar mix. Combine lemon juice and ²⁄³ cup boiling water in a small jug. Pour diluted juice over each pudding, then carefully transfer tray to oven. Bake for 25–30 minutes or until firm to touch.
4 Serve puddings topped with yoghurt, remaining passionfruit pulp, coconut flakes and lemon slices.
Nutrition Info (per serve)
Total fat 7.7g
–Saturated fat 2.4g
Dietary fibre 3.8g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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