Jam Pudding

Difficulty | Makes 2 | Book Cooking for 1 or 2 People


1 egg white
1½ tablespoons white sugar
¼ cup skim milk
2 teaspoons (10g) Flora® Light margarine melted
2 tablespoons almond meal
⅛ teaspoon vanilla essence
¼ cup self-raising flour
cooking spray
2 tablespoons raspberry jam

Per pudding
Kilojoules938 (cals 224)
GI RatingMedium


1: Beat egg white and sugar together for 30 seconds using an electric beater or whisk.

2: Combine milk with melted margarine then pour into bowl and combine.

3: Add almond meal and vanilla essence and blend with mix.

4: Sift flour into bowl then gently fold ingredients together using a wooden spoon. DO NOT BEAT as this will make the pudding tough. The least the mixture is moved the lighter the pudding.

5: Coat 2 ramekin dishes (7cm) with cooking spray then spread 1 tablespoon of jam over the base of each ramekin. Pour equal amounts of mixture over jam in each ramekin.

6: Place dishes into microwave (1,000 watt) and cook on high for 1 minute 30 seconds. You will know when cooked by touching the top, if it is still a little sticky then microwave a further 3-5 seconds. Let rest for 3 minutes before turning out onto dessert bowl. Best served warm.

NOTE: Ideal with low fat custard, low fat ice-cream or Light Dairy Whip. Not included in nutritional information below.

Suitable to be frozen.

Dietitian's tip

This is an occasional dessert as it is high in kilojoules and carbohydrates however is does contain almond meal. Almond meal is a rich source of vitamin E, calcium, phosphorous, iron and magnesium. This makes it ideal for heart health.

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