Indulge the family with this Baked Sticky Pudding recipe
1 cup (250 ml) cake flour
1/2 cup (125 ml) sugar
1/2 tsp (2,5 ml) ground ginger
3 tbsp (45 ml) sunflower oil
2 eggs, beaten
1/2 cup (125 ml) low-fat or fat-free milk
1/2 cup (125 ml) buttermilk
1 tsp (5 ml) bicarbonate of soda
2 tbsp (30 ml) apricot jam
1 tbsp (15 ml) white grape vinegar
1/2 cup (125 ml) water
1/2 cup (125 ml) apple juice
1/4 cup (60 ml) sugar
1/2 tsp (2,5 ml) vanilla essence
Preheat oven to 180C.
Combine the flour, sugar and ginger in a large mixing bowl.
Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved. Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.
Pour the batter into an oven dish and bake for 35 minutes or until golden brown. Syrup: Meanwhile, place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.
Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup.
Serve warm with fresh fruit of your choice like pears or bananas.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.