Pear upside-down pudding

Serves: 10

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

spray oil, to grease
2 medium pears, unpeeled, sliced
1 cup frozen raspberries
¾ cup soft brown sugarlight brown cane sugarX
115g (¾ cup) reduced-fat spread
2 eggs
1 cup self-raising flour
½ teaspoon ground ginger
⅔ cup apple purée

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Instructions

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1 Lightly grease a 20cm-round cake tin. Line with greaseproof paper. Overlap pear slices in the base of tin. Add berries.

2 Preheat oven to 180°C. Place sugar, spread, eggs, flour and ginger in a large bowl. Beat ingredients until smooth and creamy. Fold in apple.

3 Spoon mixture over fruit. Cover evenly. Bake in oven for 35 minutes until firm. Cool before removing from tin. Serve with reduced-fat custard.

Nutrition Info (per serve)

Calories 203 cal

Kilojoules 850 kJ

Protein 3 g

Total fat 10 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 1.5 g

Sodium 90 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.