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Photo of Fruit sponge pudding by WW

Fruit sponge pudding

6
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Moderate
Juicy, luscious apricots baked in a light, fluffy sponge, simply delicious.

Ingredients

Apricot, canned in natural juice, drained

800 g, (2 x 400g can)

Reduced fat oil spread

60 g

Caster sugar

¼ cup(s), (55g)

Egg(s)

1 medium

Wholemeal self-raising flour

¾ cup(s), (120g)

Skim milk

2 tbs

Icing sugar

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Place apricots into prepared dish.
  2. Using electric beaters, beat spread and sugar in a small bowl until light and fluffy. Add egg and beat well. Fold in flour and milk, alternately, until combined.
  3. Dollop cake mixture over fruit (don’t worry if it doesn’t completely cover the fruit). Bake for 30 minutes or until golden and cooked through. Serve warm dusted with icing sugar.

Notes

SERVING SUGGESTION: Reduced-fat vanilla ice cream.

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