Sticky Cranberry Puds

1. 1

   Preheat the oven to gas 4, 180C, 160C fan.

2. 2

   Put the cranberries, the artificial sweetener, and a splash of water in a pan and simmer gently for around 10 minutes or until softened.

3. 3

   Taste and add more sweetener if needed.

4. 4

   Divide the mixture between 6 small pudding moulds.

5. 5

   To make the sponge, beat the spread and sweetener in a food mixer until creamy.

6. 6

   Gradually add the eggs and a tablespoon of flour.

7. 7

   Transfer the mixture to a bowl before folding in the flour, baking powder, and orange zest.

8. 8

   Gently stir in the milk until the mixture is of a soft dropping consistency.

9. 9

   Spoon equal portions of the mixture into the 6 moulds, ensuring to leave a little space for them to rise.

10. 10

    Place on a baking tray and cook for around 20-25 minutes or until golden and cooked through.

11. 11

    Cool for 5 minutes before turning out onto a serving plate.

12. 12

    Serve with a drizzle of low-fat custard or low-fat pouring cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.