Apple Ginger Puddings and Light Custard
Indulge in this tasty and fun individual Apple Ginger Pudding. The ginger provides a slight kick and is perfect for this time of the year. Each pudding contains only 255 calories. Serve with a generous helping of light custard, the perfect feel-good accompaniment with only 75 calories.
Canderel granules can be used as a sugar alternative in just about everything without the added calories. Switching to Canderel simply means you can enjoy a healthy and balanced diet without compromising on taste. Above all, Canderel is very versatile and easy to use, making it a kitchen must have.
A teaspoon of Canderel granules contains only 2 calories compared to 20 calories in a teaspoon of sugar. It's perfect to replace sugar in cakes, cookies, muffins, pies and pastries, cheesecakes and also for frostings, icing ... You can also reduce your calorie intake when cooking sauces and savoury dishes which require sugar by replacing with Canderel spoon for spoon.
Log onto www.canderel.uk.com for more information on Canderel products, delicious recipe ideas and competitions or call Canderel Careline on 0800 731 3500 (UK) to receive a recipe booklet.
Apple Ginger Puddings and Light Custard
Puddings
Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes at 180C or Gas Mark 4
Per portion:
Fat 7.7g (of which saturates 2.1g)
Cals 255 calories
Carbs 37.7g (of which sugars 10.9g)
Pudding Ingredients:
2 large dessert apples
100ml apple juice
10 tbsp granular Canderel
1 knob stem ginger, cut into small dice
50g half-fat sunflower margarine
2 medium eggs
125g wholemeal self-raising flour
½ tsp baking powder
1 tsp grated fresh root ginger
75ml skimmed milk
Method:
Peel, core and cut the apples into small chunks. Put into a frying pan with the apple juice and simmer 2-3 minutes until the apple begins to soften and the juice reduces to approximately 3 tbsp. Remove from the heat add 2 tablespoons of the Canderel and chopped stem ginger.
With a little of the margarine, lightly grease 4 individual pudding basins and spoon in the apple mixture.
Put the rest of the ingredients, with the remaining Canderel into a bowl and beat with an electric hand mixer to make a smooth batter. Spoon into the moulds and place in a roasting tin.
Pour in enough boiling water to come halfway up the sides of the moulds then place a piece of foil over the top of the tin. Carefully lift into the oven and bake in pre-heated oven for 20 minutes.
Remove from the oven and stand for 2 minutes before turning onto plates. Serve with Canderel's low fat custard
Light Custard
Serves: 4
Preparation time: 10 minutes
Per portion:
Fat 2.9g (of which saturates 0.8g)
Cals 75 calories
Carbs 8.3g (of which sugars 3.3g)
Custard Ingredients:
300ml skimmed milk
2 tsp cornflour
4 tbsp granular Canderel
2 medium egg yolks
½ tsp vanilla extract
Method:
Put the milk into a pan and slowly bring to simmer, remove from the heat. Put the corn flour, Canderel, egg yolks and vanilla extract into a bowl and whisk together. Gradually whisk in the warm milk.
Rinse out the pan, then strain the mixture back into the pan. Heat gently, stirring all the time until the custard thickens, it should just coat the back of the spoon. Serve immediately.