NUTRITIONAL INFO
Per serve (with sugar) 669kJ (160Cal), protein 4g, total fat 3g (sat. fat 1g), carbs 27g, fibre 2g, sodium 192mg • Carb exchanges 2 • GI estimate high
Ingredients
80g (1/2 cup) wholemeal self-raising flour
40g (1/4 cup) self-raising flour
2 Tbsp brown sugar or granulated sugar substitute
1/2 tsp mixed spice
30g light margarine, melted
140g tub unsweetened apple puree
1 x 60g free-range egg, lightly whisked
1 1/2 Tbsp golden syrup
1 Tbsp diet vanilla yoghurt, per person, to serve
Method
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Spray a 1L (4 cup) shallow ovenproof dish with cooking spray. Preheat oven to 180°C/160°C fan-forced.
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Combine flours, sugar and spice in a large bowl. Add margarine, apple puree, egg and 1 tablespoon of the golden syrup. Whisk to combine. Spoon mixture into dish, smooth top.
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Cover top of pudding with a piece of baking paper and foil. Put in a deep ovenproof dish. Pour enough boiling water into the dish to come halfway up the sides.
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Cook pudding for 30 minutes or until pudding is cooked through when a skewer inserted in centre comes out clean. Drizzle over remaining golden syrup and serve with yoghurt.
For more deliciously healthy recipes and expert advice, pick up a copy of the May/June issue of Diabetic Living, $8.99, at your supermarket or newsagent.
You may also like one of these diabetic-friendly recipes: