Difficulty | Serves 8 | Book 4
Method
Preheat oven 180ºC fan forced.
- Pudding: Beat egg whites and sugar in a medium sized mixing bowl for 1 minute using an electric beater.
- Stir bicarb into apple sauce (it will froth) then add to bowl.
- Combine milk with melted margarine then add to bowl and combine.
- 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.
- Put aside ¾ cup of the frozen raspberries, to be used for sauce below. Add remaining raspberries to pudding mix, gently folding through.
- 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.
- 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.
- 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.