Pear upside-down pudding
(at time of publication)
- 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
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)
Total fat 10g
–Saturated fat 2g
Dietary fibre 1.5g
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