Quick Berry Sponge Pudding
We have included Raspberries with the Blueberries in this recipe, but if you don�t like the sharpness of raspberries, just leave them out and double up on the blueberries.
2
Serves
272
Calories
8.7g
Protein
243g
Serving Size
Ingredients
- *Filling
- 1 cup blueberries, frozen
- 1 cup raspberries, frozen
- ¼ cup water
- 1 tsp. sugar
- *Sponge
- 1 egg
- 3 tblp. SR Flour
- 1 tsp. caster sugar
- ¼ cup low fat milk
- 1 tblp. reduce fat Margarine, softened (butter if desired)
Method
- 1Preheat oven to 180C (350F)
- 2Place blueberry and raspberry in small sauce pan with water and simmer for 5-6 minutes until berries have softened.
- 3Place egg and milk in jug and mix well to combine. Place sugar and butter in bowl, mix well to combine, add flour and milk mixture and stir lightly until well mixed.
- 4Place berries into 2 small (1 cup) ramekins and top with sponge mixture, place in oven and cook for 10 minutes (might need an extra 5 mins) or until sponge is just set and golden brown.
- 5Serve with vanilla yogurt.