Berry bake with passion fruit drizzle
Cooking time
Prep: 15 mins Cook: 30 minsSkill level
EasyServings
Serves 6A fruity family pud for summer - and the bonus is that it's low fat too
Nutrition and extra info
Nutrition per serving
- kcalories
- 295
- protein
- 5g
- carbs
- 54g
- fat
- 8g
- saturates
- 2g
- fibre
- 2g
- sugar
- 35g
- salt
- 0.76g
Ingredients
- 100g/4oz low-fat spread
- 85g caster sugar
- grated zest and juice 1 lemon
- 1 egg
- 140g self-raising flour
- 1 tsp baking powder
- 4 tbsp low-fat natural yogurt, plus extra to serve (optional)
- 200g apple sauce
- 140g raspberries, blueberries or blackberries (or a mixture)
- 50g demerara sugar
- 2 passion fruits, halved and pulp scooped out
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Method
- Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.
- Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.
Recipe from Good Food magazine, July 2010
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Comments, questions and tips
Comments
i used only raspberries and i didn't have demerara sugar so used soft brown (logically i should have used caster instead but i don't know why i used soft).
anyway, it completely disolved, and when added to the dish it soaked all the way through. so instead of a cake like consistency it was more like.......well a thick but solid custardy/polenta-ish thing and it was DELICIOUS. at first i thought i didn't cook it fully but i definately did as the edges without the drizzle were cake like . so my mistake of using soft brown sugar was a gorgeously unexpected one, will definately be making again
Made this pud last night for a dinner party with someone coming who has high cholesterol. It went down really well and the passionfruit glaze definitely makes it dinner party worthy. Tastes kind of like a citrussy summer pudding. Used half rasberries and half blueberries and served with creme fraiche-delicious! Only issue was that i found that took more like 45mins to cook.
Sadly for some reason we planted Blueberries for this year and they have come to nothing and i really do mean nothing, just twigs all in a row, such a shame as i was really looking forward to them. We do however have a huge amount of Raspberries.
Im wondering if this could be prepared in advance up to the stage of putting it in the oven, then just pop it in when ready.