Spiced apple and blackcurrant sponge
Time to make: 2 hrs 50 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
150g reduced-fat spread
1/2 cup soft brown sugarlight brown cane sugarX
1/2 teaspoon ground mixed spice
1/2 cup ground almonds
2 tablespoons LSA
1 cup self-raising flour
1 teaspoon baking powder
1/3 cup trim milk
1 cup frozen blackcurrants
2 apples, peeled and sliced
1 teaspoon icingfrostingX sugar, sifted
1/2 cup low-fat natural yoghurt
Total fat 11g
Saturated fat 2g
Dietary fibre 2g
1 Line base and sides of slow cooker with non-stick baking paper. Preheat to high.
2 Cream spread and sugar together. Beat in eggs with mixed spice. Fold in almonds, LSA, flour and baking powder.
3 Stir in milk. Carefully fold in blackcurrants. Spoon into the slow cooker and flatten surface with a knife. Add apple slices to the sponge, pressing down lightly.
4 Cover with lid and bake for 2 hours 10 minutes. Switch off cooker and leave sponge to cool for 20 minutes. Remove from baking paper and leave to cool further.
5 Serve with a sprinkling of icing sugar and low-fat yoghurt.
Make it gluten free: Use gluten-free flour and check mixed spice, baking powder and icing sugar are gluten free.
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