The apricots in this recipe can be substituted with tinned peaches, cherries or pears if you prefer. It’s a lovely light pudding and guilt free – 142 kcals and 4.5g fat per serving.
1 x 411g tin apricot halves in fruit juice, drained
10g or 1/2 oz flaked almonds
3 medium eggs
40g or 1 1/2 oz caster sugar
50g or 2oz plain flour
425ml or 15 fl oz skimmed milk
10g or 1/2 oz dried skimmed milk powder
1/2 teaspoon almond extract
icing sugar for dusting
You will need a 20cm (8 in) square baking dish with a depth of 5cm (2 in), lightly greased.
Preheat the oven to 180 degrees (fan forced).
Drain the apricot halves and pat them dry with kitchen paper, then arrange them in the dish.
Using an electric hand whisk, whisk the eggs and sugar together until pale, frothy and doubled in volume – this should take about 2 mins.
Sift the flour and a pinch of salt over this mixture and continue to whisk until smooth.
Then add the milk, milk powder and almond extract and whisk together for another minute or so.
Pour the batter over the apricots and scatter with the almonds.
Place in the oven and bake for 30-35 mins – when done the batter should be golden brown, puffed up and firm to the touch.
Allow the pudding to cool for about 20 mins before serving as it tastes best when eaten warm not hot.
Dust lightly with icing sugar and serve with low fat creme fraiche, fromage frais or vanilla ice cream.