Name: Rhubarb and ginger sponge
Prep time: 10 minutes
Cook time: 25-30 minutes
Yield: 6
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

A healthy traditional pudding, made with wholemeal sponge, lots of fruit and a hint of spice.

Serves

Prep

10 minutes

Cook

25-30 minutes

Nutrition information

Each 154g serving contains (excludes serving suggestion)

KCal: 157
Carbs: 13.8g
Fibre: 3.3g
Protein: 6.2g
Fat: 7.8g
(Medium)
Saturates: 1.0g
(Low)
Sugars: 2.0g
(Low)
Salt: 0.31g
(Low)

What makes a healthy, balanced diet?

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

Step 1

Preheat oven to 180°C / gas mark 4.

Step 2

Add rhubarb to a microwave/oven-proof dish with the water. Cover with cling film, pierce, then microwave for 2-3 minutes until tender.

Step 3

Mix in 1 tbsp of sweetener. Add more if needed according to taste.

Step 4

Add the eggs to a bowl with the yogurt and oil, then beat well.

Step 5

Stir in the flour, ginger, baking powder and remaining sweetener.

Step 6

Beat in the milk to create a batter, then pour it over the rhubarb. Bake for 25-30 minutes until lightly golden on top.

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.