Who doesn’t love a good pudding? Especially when served with some custard while sitting infront of a fire and watching a bit of telly.
You can change the fruit to apples, apple and plum, gooseberries, pear and apple etc, just change the syns accordingly.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- An electric whisk.
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Black Forest Fruit Sponge Pudding
Serves 4 – 6 syns per portion
- 400g frozen forest fruits, defrosted – 6 syns
- 2 tablespoons sweetener – 1 syn
- 3 large eggs
- ½ teaspoon vanilla extract
- 75g self-raising flour – 12 syns
- ½ teaspoon baking powder
- ½ teaspoon cornflour
- 25g caster sugar – 5 syns
- Preheat the oven 160°C fan.
- Spread the berries out in an oven proof dish and sprinkle over the sweetener and cornflour and mix.
- In a mixing bowl add the eggs, vanilla and sugar (leave a spoonful to sprinkle over the top) and beat until pale and triple in size, when you remove the whisk it should leave a visible trail on the surface.
- Sift the flour and baking powder into the mixture and fold in with a metal spoon.
- Spoon the mix over the berries, sprinkle over the leftover sugar and bake in the oven for 25 – 30 minutes until golden and a skewer comes out clean.
Serve with homemade custard or fat free yogurt.