RECIPESALISON ROBERTS; LISA URQUHART, DIETITIANPHOTOGRAPHYBEN DEARNLEYSTYLINGVANESSA AUSTINFOOD PREPARATIONTINA MCLEISH1 Preheat oven to 160°C (fan-
forced). Spray a 1L (4-cup) shallow
ovenproof dish with cooking spray.
2 Combine the flours, sugar
and mixed spice in a large bowl.
Whisk in margarine, apple puree,
egg and 1 tablespoon of the
golden syrup until well combined.
Pour mixture into the dish and
smooth the surface.
3 Cover top of the pudding with
baking paper then foil. Place into
a deep ovenproof dish or roasting
pan and fill with enough boiling
water to come halfway up the
side of the pudding dish.
4 Cook for 30 minutes or until
tested with a skewer. Remove
pudding from water bath and
transfer to a wire rack to cool
slightly. Serve drizzled with
remaining golden syrup, and
yoghurt, if you like.
extra nutrition info
PER SERVE (pudding only
with sugar substitute) 596kJ,
protein 3g, total fat 3.9g
(sat. fat 1g), carbs 23g,
fibre 2g, sodium 129mg
- Carb exchanges 11 / 2
- GI estimate medium
PER SERVE (with yoghurt and
sugar substitute) 627kJ,
protein 4g, total fat 4g
(sat. fat 1g), carbs 25g,
fibre 2g, sodium 142mg
- Carb exchanges 12 / 3
- GI estimate medium
Pear and ginger
upside down cake
PREPARATION TIME: 15 MINS
(+ COOLING)
COOKING TIME: 30 MINS
SERVES 12 (AS A DESSERT, OR AN
OCCASIONAL DESSERT WITH CUSTARD)Cooking spray
2 medium just ripe pears,
unpeeled, cored and thinly sliced
2 tsp brown sugar or granulated
sugar substitute
Pinch ground ginger
12 Tbsp custard (optional), to serveCake batter
80g light margarine, at room
temperature
80g (1/2 cup, lightly packed)
brown sugar or granulated
sugar substitute
1 tsp ground ginger
115g (3/4 cup) wholemeal
self-raising flour
75g (1/2 cup) self-raising flour
2 x 60g eggs, separated
2 medium very ripe pears, peeled,
quartered, core removed,
mashed until smooth1 Preheat oven to 180°C (fan-
forced). Spray a 20cm (basemeasurement) round cake pan
with cooking spray. Line the base
and side with baking paper.
Arrange pear slices, overlapping
slightly, around base of the pan.
Sprinkle over sugar and ginger.
2 To make the cake batter, beat
the margarine, sugar and ginger
with a wooden spoon until well
combined. Stir in the flours, egg
yolks and pears. Using electric
beaters, whisk egg whites in a
clean bowl until soft peaks form.
Stir into the cake batter.
3 Spoon cake batter over
the sliced pears and smooth the
surface using the back of a spoon.
Bake for 30 minutes, or until
a skewer inserted into the centre
comes out clean. Set aside in
the pan for 10 minutes to cool
slightly. Turn out onto a serving
plate. Serve with 1 tablespoon of
the custard per serve, if you like.extra nutrition info
PER SERVE (cake only with sugar
substitute) 575kJ, protein 3g,
total fat 4.3g (sat. fat 1g), carbs 18g,
fibre 4g, sodium 146mg- Carb exchanges 11 / 4
- GI estimate medium
PER SERVE (with custard and
sugar substitute) 648kJ,
protein 4g, total fat 4.5g
(sat. fat 1.1g), carbs 21g,
fibre 4g, sodium 159mg- Carb exchanges 11 / 3
- GI estimate medium
Baking days create wonderful
MEMORIES and end with delicious results
FOOD puddings
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