These three old-school pudding recipes are comforting, satisfying and easy to make \u2013 plus, they\u2019re weight loss-friendly! \u00a0<\/p>\n
Apple and sultana strudel<\/strong>\u00a0<\/h2>\n\n![\"\"](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2025\/04\/Body-Strudle-Social_SlimmingWorldBlog.jpg\")
<\/figure>\n<\/div>\nBaked Bramley apples and plump sultanas encased in flaky filo pastry\u2026 say no extra!\u00a0<\/p>\n
serves 6\u00a0
4\u00bd Swips per serving \u00a0
prepared in 1 hour\u00a0
vegan<\/p>\n
What you want:\u00a0<\/strong><\/p>\n400g Bramley apples, peeled, cored and thinly sliced \u00a0
2 tsp lemon juice \u00a0
15g sultanas \u00a0
1 tsp floor cinnamon \u00a0
1 stage tbsp sweetener granules \u00a0
1 cal cooking spray \u00a0
3 x 39g filo pastry sheets \u00a0
\u00bd stage tsp icing sugar \u00a0
plain unsweetened dairy-free soya yogurt with added calcium (if preferring a vegan recipe) or fat-free pure yogurt, to serve\u00a0<\/p>\n
What you do:\u00a0<\/strong><\/p>\n1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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.\u00a0<\/p>\n
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. \u00a0<\/p>\n
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.\u00a0<\/p>\n
\n![\"Believe](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2025\/10\/SmallCTA-BelieveInASWChristmas25-SlimmingWorldBlog.jpg\")
<\/a><\/figure>\n<\/div>\nRhubarb and ginger crumble<\/strong>\u00a0<\/h2>\n\n![\"\"](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2025\/04\/Body-Crumble-Social_SlimmingWorldBlog.jpg\")
<\/figure>\n<\/div>\nEasy to make and all the time a success \u2013 it\u2019s a basic for a motive\u00a0<\/p>\n
serves 4\u00a0
4\u00bd Swips per serving\u00a0
prepared in 40 minutes\u00a0
vegetarian<\/p>\n
What you want:\u00a0<\/strong><\/p>\n500g contemporary rhubarb, minimize into 5cm items \u00a0
juice of 1 orange \u00a0
4 stage tbsp sweetener granules \u00a0
\u00bd tsp floor ginger \u00a0<\/p>\n
For the crumble: \u00a0<\/p>\n
25g plain flour \u00a0
1 stage tbsp low-fat unfold \u00a0
2 plain digestive biscuits \u00a0
1 stage tsp sweetener granules \u00a0
\u00bc tsp floor ginger \u00a0
fat-free pure fromage frais, to serve\u00a0<\/p>\n
What you do:\u00a0<\/strong><\/p>\n1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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. \u00a0<\/p>\n
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\u2019re damaged up into crumbs. Stir the biscuit crumbs, sweetener and ginger by the flour combination. \u00a0<\/p>\n
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.\u00a0<\/p>\n
\n![\"get](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2025\/01\/GetRealSupport-SmallCTA_SlimmingWorldBlog2.jpg\")
<\/a><\/figure>\n<\/div>\nLemon curd sponge pudding<\/strong>\u00a0<\/h2>\n\n![\"\"](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2025\/04\/Body-LemonCurdPudding-Social_SlimmingWorldBlog.jpg\")
<\/figure>\n<\/div>\nGentle and fluffy with a velvety citrus centre that begs you to dig straight in!\u00a0<\/p>\n
serves 6\u00a0
4\u00bd Swips per serving \u00a0
prepared in 40 minutes\u00a0
vegetarian<\/p>\n
What you want:\u00a0<\/strong><\/p>\n1 cal cooking spray \u00a0
4 stage tbsp lemon curd \u00a0
zest and juice of \u00bd lemon \u00a0
3 medium eggs \u00a0
25g caster sugar \u00a0
1 stage tbsp sweetener granules \u00a0
75g self-raising flour \u00a0
150g contemporary raspberries, to serve \u00a0
fat-free pure fromage frais, to serve\u00a0<\/p>\n
What you do:\u00a0<\/strong><\/p>\n1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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. \u00a0<\/p>\n
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. \u00a0<\/p>\n
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.\u00a0<\/p>\n
Be a part of the pud membership<\/strong>\u00a0<\/h2>\n\n![\"Selection](\"https:\/\/www.slimmingworld.co.uk\/wp-content\/uploads\/2023\/03\/MoreForMembers-SlimmingWorldBlog.png\")
<\/figure>\n<\/div>\nSlimming World members have entry to a whole bunch of scrumptious dessert recipes, together with tasty truffles, basic puddings and extra.\u00a0Join today<\/a> to unlock our full assortment of slim-safe candy treats!\u00a0<\/p>\n
<\/figure>\n<\/div>\nBaked Bramley apples and plump sultanas encased in flaky filo pastry\u2026 say no extra!\u00a0<\/p>\n
serves 6\u00a0
4\u00bd Swips per serving \u00a0
prepared in 1 hour\u00a0
vegan<\/p>\n
What you want:\u00a0<\/strong><\/p>\n 400g Bramley apples, peeled, cored and thinly sliced \u00a0 What you do:\u00a0<\/strong><\/p>\n 1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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.\u00a0<\/p>\n 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. \u00a0<\/p>\n 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.\u00a0<\/p>\n Easy to make and all the time a success \u2013 it\u2019s a basic for a motive\u00a0<\/p>\n serves 4\u00a0 What you want:\u00a0<\/strong><\/p>\n 500g contemporary rhubarb, minimize into 5cm items \u00a0 For the crumble: \u00a0<\/p>\n 25g plain flour \u00a0 What you do:\u00a0<\/strong><\/p>\n 1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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. \u00a0<\/p>\n 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\u2019re damaged up into crumbs. Stir the biscuit crumbs, sweetener and ginger by the flour combination. \u00a0<\/p>\n 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.\u00a0<\/p>\n Gentle and fluffy with a velvety citrus centre that begs you to dig straight in!\u00a0<\/p>\n serves 6\u00a0 What you want:\u00a0<\/strong><\/p>\n 1 cal cooking spray \u00a0 What you do:\u00a0<\/strong><\/p>\n 1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/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. \u00a0<\/p>\n 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. \u00a0<\/p>\n 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.\u00a0<\/p>\n Slimming World members have entry to a whole bunch of scrumptious dessert recipes, together with tasty truffles, basic puddings and extra.\u00a0Join today<\/a> to unlock our full assortment of slim-safe candy treats!\u00a0<\/p>\n
2 tsp lemon juice \u00a0
15g sultanas \u00a0
1 tsp floor cinnamon \u00a0
1 stage tbsp sweetener granules \u00a0
1 cal cooking spray \u00a0
3 x 39g filo pastry sheets \u00a0
\u00bd stage tsp icing sugar \u00a0
plain unsweetened dairy-free soya yogurt with added calcium (if preferring a vegan recipe) or fat-free pure yogurt, to serve\u00a0<\/p>\n<\/a><\/figure>\n<\/div>\nRhubarb and ginger crumble<\/strong>\u00a0<\/h2>\n
<\/figure>\n<\/div>\n
4\u00bd Swips per serving\u00a0
prepared in 40 minutes\u00a0
vegetarian<\/p>\n
juice of 1 orange \u00a0
4 stage tbsp sweetener granules \u00a0
\u00bd tsp floor ginger \u00a0<\/p>\n
1 stage tbsp low-fat unfold \u00a0
2 plain digestive biscuits \u00a0
1 stage tsp sweetener granules \u00a0
\u00bc tsp floor ginger \u00a0
fat-free pure fromage frais, to serve\u00a0<\/p>\n<\/a><\/figure>\n<\/div>\nLemon curd sponge pudding<\/strong>\u00a0<\/h2>\n
<\/figure>\n<\/div>\n
4\u00bd Swips per serving \u00a0
prepared in 40 minutes\u00a0
vegetarian<\/p>\n
4 stage tbsp lemon curd \u00a0
zest and juice of \u00bd lemon \u00a0
3 medium eggs \u00a0
25g caster sugar \u00a0
1 stage tbsp sweetener granules \u00a0
75g self-raising flour \u00a0
150g contemporary raspberries, to serve \u00a0
fat-free pure fromage frais, to serve\u00a0<\/p>\nBe a part of the pud membership<\/strong>\u00a0<\/h2>\n
<\/figure>\n<\/div>\n