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NUTRITION INFO:PER SERVE: 863kJ,
1 Preheat oven to 180°C (fan-forced). Spray 4 x 185ml (¾-cup) ovenproof ramekins with cooking spray. Line the bases with baking paper.
2 Put the spread, yoghurt, milk, egg yolk and vanilla essence in a small bowl. Whisk to combine. Put the flours and sugar substitute in a medium bowl. Stir to combine. Add the spread mixture to the flour mixture and mix until well combined.
3 Put the 2 eggwhites in a small bowl. Using electric beaters, whisk until soft peaks form. Add to the batter. Using a large metal spoon, fold in until just combined.
4 Divide batter between ramekins. Smooth the surface. Put ramekins in a small ovenproof dish. Pour boiling water into dish to come halfway up the sides of ramekins. Bake for 20-25 minutes or until a skewer inserted into centre comes out clean. Turn out onto plates. Remove the baking paper.5 Spoon 2 teaspoons of syrup over each pudding while warm. Drizzle the custard over and