These three old-school pudding recipes are comforting, satisfying and simple to make – plus, they’re weight loss-friendly!
Rhubarb and ginger crumble
Simple to make and always a hit – it’s a classic for a reason
serves 4
4½ Syns per serving
ready in 40 mins
What you need:
500g fresh rhubarb, cut into 5cm pieces
juice of 1 orange
4 level tbsp sweetener granules
½ tsp ground ginger
For the crumble:
25g plain flour
1 level tbsp low-fat spread
2 plain digestive biscuits
1 level tsp sweetener granules
¼ tsp ground ginger
fat-free natural fromage frais, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Put the rhubarb in a medium ovenproof dish with the orange juice, sweetener and ginger. Tip over 4 tbsp water and roast for 10 minutes or until softened.
2. Meanwhile, to make the crumble, tip the flour into a bowl, add the spread and rub together until the mixture resembles breadcrumbs. Put the biscuits in a sandwich bag and crush with a rolling pin until they’re broken up into crumbs. Stir the biscuit crumbs, sweetener and ginger through the flour mixture.
3. Evenly sprinkle the crumble over the roasted rhubarb. Bake for 20 minutes or until the topping is golden brown and the filling is bubbling. Divide equally between 4 bowls, then dollop over the fromage frais.
Apple and sultana strudel
Baked Bramley apples and plump sultanas encased in flaky filo pastry… say no more!
serves 6
4½ Syns per serving
ready in 1 hour
What you need:
400g Bramley apples, peeled, cored and thinly sliced
2 tsp lemon juice
15g sultanas
1 tsp ground cinnamon
1 level tbsp sweetener granules
low-calorie cooking spray
3 x 39g filo pastry sheets
½ level tsp icing sugar
plain unsweetened dairy-free soya yogurt with added calcium or fat-free natural yogurt, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Put the apples in a bowl with the lemon juice, sultanas, cinnamon and sweetener, and toss until well combined. Line a large, flat baking tray with baking paper and spritz with low-calorie cooking spray. Lay a sheet of filo on top of the paper, spray with more cooking spray, then repeat with the remaining filo sheets.
2. Spread the apple mixture lengthways in a line down the centre of the pastry, leaving a 2-3cm gap at each end. Fold the 2 ends over onto the filling, then fold one of the long sides over the top. Brush the remaining unfolded side with a little water, then carefully fold that over the top to enclose the filling. Carefully flip the strudel over so that the seam is on the underside, then spray with more cooking spray.
3. Bake for 35-40 minutes until crisp and golden. Leave to cool for 10 minutes, then evenly dust with icing sugar. Cut into 6 equal slices and serve with the yogurt.
Lemon curd sponge pudding
Light and fluffy with a velvety citrus centre that begs you to dig straight in!
serves 6
4½ Syns per serving
ready in 40 mins
What you need:
low-calorie cooking spray
4 level tbsp lemon curd
zest and juice of ½ lemon
3 medium eggs
25g caster sugar
1 level tbsp sweetener granules
75g self-raising flour
150g fresh raspberries, to serve
fat-free natural fromage frais, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gas 4. Spray a medium ovenproof dish with low-calorie cooking spray. Mix the lemon curd and lemon juice until well combined and spread the curd mixture evenly onto the base of the dish.
2. In a large mixing bowl, beat the eggs, sugar and sweetener with an electric hand whisk on a medium speed for 5-8 minutes (the mixture should roughly double in volume and leave a ribbon-like trail when the beaters are lifted). Sift over the flour, add the lemon zest, then use a large metal spoon to gently fold the flour into the egg mixture, being careful not to knock out too much air. Pour into the ovenproof dish and use the spoon to gently spread it over the lemon curd mixture, right to the edges.
3. Bake for 15-20 minutes or until well risen and fluffy. Divide the sponge pudding equally between 6 bowls and serve with the raspberries and fromage frais.
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