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Berry bake with passion fruit drizzle

Berry bake with passion fruit drizzle

A star rating of 4.8 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A fruity family pud for summer - and the bonus is that it's low fat too

Nutrition: per serving
low insalt0.76g


  • 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


  • STEP 1

    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.

  • STEP 2

    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

Goes well with


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A star rating of 4.8 out of 5.9 ratings

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