Fruity pudding recipe
Every now and again I get the urge for some cake or pudding. I try not to eat too much sugary, processed food so I often make this healthier version of a sponge pudding. All of the ingredients are as unprocessed as possible. I substitute white flour with wholemeal flour, margarine with extra virgin olive oil and white sugar with banana and honey. I love it served with a spoon of my homemade yoghurt and I always have it served hot. All of the ingredients are items I usually have in the cupboard or fridge. If I don't have a fresh banana I will always have a frozen one. (I only discovered a little while ago that you could freeze whole peeled bananas - where had I been living?).
I used a wholemeal flour that is made from an old variety of wheat which is grown in Scotland and is produced by a community owned project - Scotland the Bread.
I know it does not look the most inspiring of puddings but it tastes very good and I hope that you enjoy the pudding.
- 160g of frozen summer berries or similar.
- One teaspoon of runny honey or maple syrup (or more if you have a sweet tooth).
- 80g wholemeal flour.
- 1 and a quarter teaspoons of baking powder.
- One egg plus a little milk.
- 80g extra virgin olive oil
- One banana and 10g of runny honey or maple syrup.
- Grease a 20cm (8inch) sandwich tin and spread the 160g of frozen fruit evenly over the base.
- Drizzle over the teaspoon of honey or maple syrup (or more if you have a sweet tooth) and stir to coat the fruit.
- The fruit will stick together a bit but just spread it out again as best you can.
- Turn on the oven to 170C and pop the tin into the oven to start to defrost the fruit whilst you make the rest of the pudding.
5. Measure the flour, baking powder and oil into a bowl.
6. Place a small bowl on the weighing scales and crack the egg and pour it into this bowl. Add enough milk to make a total weight of 80g. Give it a quick beat with a fork.
7. Add the egg and milk mixture to the bowl containing the flour.
8. Weigh out 70g of banana and add 10g of honey or maple syrup. Mash together and add to the bowl containing the flour and other ingredients.
9. Beat the entire mixture together for a few minutes either with a hand or electric whisk.
10. Remove the tin from the oven and pour the mixture over the fruit and gently spread it out.
11. Return the tin to the oven and cook for approximately 20 mins until the top is golden brown and firm to the touch. You can also check with a skewer. Insert a skewer, this should not have any sponge mixture stuck to it when you take it out.
12. Leave to cool for a few minutes and serve a big scoop of the pudding with a spoon of yoghurt or cream.
13. If it is not sweet enough for you, serve with a little extra honey or maple syrup.