CITRUS STEAMED PUDDINGS WITH CITRUS SYRUP
Because who doesn’t want dessert to be a tad steamy?
PREP TIME: 15 MINS
COOK TIME: 30 MINS
SERVES 6
(AS AN OCCASIONAL DESSERT)
40g light margarine
1/2 cup granulated sugar substitute 2 Tbsp fresh orange juice
2 Tbsp fresh lemon juice
60g egg, at room temperature,
separated
1 egg white (from 60g egg)
80g (1/2 cup) wholemeal
self-raising flour
40g (1/4 cup) plain flour
130g (1/2 cup) low-fat
Greek-style natural yoghurt 3 Tbsp low-fat Greek-style natural yoghurt, extra, whisked until smooth, to serve
(optional) Citrus syrup
100ml fresh lemon juice
100ml fresh orange juice
100ml water
1/4 cup granulated sugar substitute
1Preheat oven to 150°C (fanforced). Spray 6 x 125ml (1/2 cup) ovenproof ramekins or dishes with cooking spray. Line bases with a round of baking paper.
2 Using electric beaters, beat the margarine and sugar substitute until well combined. Add the orange and lemon juice and beat until well combined. Add the egg yolk and beat to combine. Add the flours and 1/2 cup yoghurt and mix until just combined.
3 Clean the beaters and whisk the egg whites until soft peaks form. Add a spoonful of the egg whites to the cake batter and mix until combined. Add the remaining egg whites and fold in until just combined.
4 Spoon the batter evenly between the lined ramekins and smooth the surface. Place the ramekins in an ovenproof dish. Pour boiling water into the dish, so the water comes halfway up the sides of the ramekins. Cover dish with a piece of baking paper and foil. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the middle comes out clean. Remove the puddings from the water.
5 Meanwhile, for the syrup, put lemon juice, orange juice, water and sugar substitute in a small saucepan. Bring to simmer over medium heat. Simmer, uncovered, for 10 minutes.
6 Turn the puddings out onto serving plates and use a fine skewer to make small holes in the puddings. Spoon the syrup evenly over the puddings.
Serve warm with the extra yoghurt, if using.