These three old-school pudding recipes are comforting, satisfying and easy to make – plus, they’re weight loss-friendly!
Apple and sultana strudel
Baked Bramley apples and plump sultanas encased in flaky filo pastry… say no extra!
serves 6
4½ Swips per serving
prepared in 1 hour
vegan
What you want:
400g Bramley apples, peeled, cored and thinly sliced
2 tsp lemon juice
15g sultanas
1 tsp floor cinnamon
1 stage tbsp sweetener granules
1 cal cooking spray
3 x 39g filo pastry sheets
½ stage tsp icing sugar
plain unsweetened dairy-free soya yogurt with added calcium (if preferring a vegan recipe) or fat-free pure yogurt, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gasoline 4. Put the apples in a bowl with the lemon juice, sultanas, cinnamon and sweetener, and toss till nicely mixed. Line a big, flat baking tray with baking paper and spritz with 1 cal cooking spray. Lay a sheet of filo on prime of the paper, spray with extra cooking spray, then repeat with the remaining filo sheets.
2. Unfold the apple combination lengthways in a line down the centre of the pastry, leaving a 2-3cm hole at every finish. Fold the two ends over onto the filling, then fold one of many lengthy sides excessive. Brush the remaining unfolded aspect with a bit of water, then rigorously fold that excessive to surround the filling. Fastidiously flip the strudel over in order that the seam is on the underside, then spray with extra cooking spray.
3. Bake for 35-40 minutes till crisp and golden. Depart to chill for 10 minutes, then evenly mud with icing sugar. Minimize 6 equal slices and serve with the yogurt.
Rhubarb and ginger crumble
Easy to make and all the time a success – it’s a basic for a motive
serves 4
4½ Swips per serving
prepared in 40 minutes
vegetarian
What you want:
500g contemporary rhubarb, minimize into 5cm items
juice of 1 orange
4 stage tbsp sweetener granules
½ tsp floor ginger
For the crumble:
25g plain flour
1 stage tbsp low-fat unfold
2 plain digestive biscuits
1 stage tsp sweetener granules
¼ tsp floor ginger
fat-free pure fromage frais, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gasoline 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 till softened.
2. In the meantime, to make the crumble, tip the flour right into a bowl, add the unfold and rub collectively till the combination resembles breadcrumbs. Put the biscuits in a sandwich bag and crush with a rolling pin till they’re damaged up into crumbs. Stir the biscuit crumbs, sweetener and ginger by the flour combination.
3. Evenly sprinkle the crumble over the roasted rhubarb. Bake for 20 minutes or till the topping is golden brown and the filling is effervescent. Divide equally between 4 bowls, then dollop over the fromage frais.
Lemon curd sponge pudding
Gentle and fluffy with a velvety citrus centre that begs you to dig straight in!
serves 6
4½ Swips per serving
prepared in 40 minutes
vegetarian
What you want:
1 cal cooking spray
4 stage tbsp lemon curd
zest and juice of ½ lemon
3 medium eggs
25g caster sugar
1 stage tbsp sweetener granules
75g self-raising flour
150g contemporary raspberries, to serve
fat-free pure fromage frais, to serve
What you do:
1. Preheat your oven to 180°C/fan 160°C/gasoline 4. Spray a medium ovenproof dish with low-calorie cooking spray. Combine the lemon curd and lemon juice till nicely mixed and unfold the curd combination evenly onto the bottom of the dish.
2. In a big mixing bowl, beat the eggs, sugar and sweetener with an electrical hand whisk on a medium velocity for 5-8 minutes (the combination ought to roughly double in quantity and depart a ribbon-like path when the beaters are lifted). Sift over the flour, add the lemon zest, then use a big steel spoon to softly fold the flour into the egg combination, being cautious to not knock out an excessive amount of air. Pour into the ovenproof dish and use the spoon to softly unfold it over the lemon curd combination, proper to the perimeters.
3. Bake for 15-20 minutes or till nicely risen and fluffy. Divide the sponge pudding equally between 6 bowls and serve with the raspberries and fromage frais.
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