Berry Good Pudding

Difficulty | Serves 8 | Book 4


2 egg whites
⅓ cup white sugar
½ teaspoon bicarb soda
1 x 110g jar Heinz® baby apple
¼ cup skim milk
2 tablespoons (30g) Flora® Light margarine melted
1½ cups self-raising flour
300g frozen raspberries – reserving ¾ cup to be used for sauce
cooking spray

¼ cup white sugar
1 cup water
¾ cup frozen raspberries (reserved from pudding ingredients)

Per serve
Kilojoules761 (cals 182)
GI RatingMedium


Preheat oven 180ºC fan forced.

  1. Pudding: Beat egg whites and sugar in a medium sized mixing bowl for 1 minute using an electric beater.
  2. Stir bicarb into apple sauce (it will froth) then add to bowl.
  3. Combine milk with melted margarine then add to bowl and combine.
  4. Gently fold sifted flour into mixture in one go, treat this mixture as if it is a sponge. DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the puddings.
  5. Put aside ¾ cup of the frozen raspberries, to be used for sauce below. Add remaining raspberries to pudding mix, gently folding through.
  6. Spoon an even amount of mixture into 8 muffin cups of a 12 cup muffin tray that has been coated with cooking spray. Bake 20-25 minutes or until firm to touch in centre.
  7. Sauce: Combine all sauce ingredients in a small saucepan. Stir occasionally with a whisk until liquid boils. Reduce to a medium boil for 12 minutes.
  8. Place each pudding onto a dessert plate and pour an even amount of sauce over each serve. Delicious served warm.

Variation: Replace raspberries with any frozen berries of your choice.

Suitable to be frozen.

Dietitian's tip

The carbohydrate content is quite high but the dessert has a significant amount of fruit. Have one serve occasionally.

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