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Rhubarb and ginger sponge

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Rhubarb and ginger sponge
A healthy traditional pudding, made with wholemeal sponge, lots of fruit and a hint of spice.
Serves
6
Prep
10 minutes
Cook
25-30 minutes
Each 154g serving contains (excludes serving suggestion)
KCal
157
Carbs
13.8g
Fibre
3.3g
Protein
6.2g
Fat
7.8g
Saturates
1.0g
Sugars
2.0g
Salt
0.31g
Fruit/Veg Portion
0
Ingredients

Ingredients

500g chopped rhubarb
2 tbsp water
2 tbsp granulated sweetener
2 eggs, beaten
2 tbsp low-fat yoghurt
3 tbsp rapeseed oil
100g wholemeal flour
1 heaped tsp ground ginger
1 tsp baking powder
100ml skimmed milk
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Method

Recipe tips
  • Experiment with other fruits such as apples, pears, apricots or frozen berries.
  • Try adding other spices such as cinnamon or mixed spice - especially good with apple.
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot.
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