Plum sponge pudding
Time:
15 minutes to prepare & 30 minutes cooking
Serves in this recipe:
6 Servings
Serves of fruit and vegetables: 4
Ingredients
Olive or canola oil spray
2 cups stewed, poached or canned plums, well drained
3 eggs
½ cup caster sugar
¾ cup self-raising flour, sifted
1 tablespoon low-fat milk, hot
Cooking Instructions
Preheat oven to 180 °C. Lightly spray baking pan (20cm x 20cm) with oil. Place fruit in pan. Whisk eggs and sugar in an electric mixer for 4–5 minutes until very thick and creamy. With a spatula fold in flour and hot milk as lightly as possible. Pour over fruit to cover and bake for 25–30 minutes until golden brown and firm to touch. Serves 6.
Serves 6
Hint
Make sure there is no liquid or juice with the fruit or the sponge topping will not cook properly.
Variation
Try canned apricots, peaches, or pie apples.
When in season, try the following combinations:
mulberry and apple
rhubarb and raspberries
pear and rhubarb
Nutritional Information
|
NUTRITION INFORMATION
Serves in this recipe: 6
Serve size: 148 g
|
||
| Quantity per serving | Quantity per 100g | |
| Energy | 932.26 kJ | 630.19 kJ |
| Protein |
5.66 g |
3.83 g |
| Fat -saturated |
3.42 g 1.01 g |
2.31 g 0.68 g |
| Carbohydrate -sugars |
42.01 g 29.03 g |
28.40 g 16.63 g |
| Fibre | 1.59 g | 1.07 g |
| Sodium | 154.64 mg | 104.54 mg |
Queensland Health acknowledges the development of the Healthy Food Fast cookbook
by the Department of Health Western Australia.
www.gofor2and5.com.au
Last updated: 25 February, 2011