|80 ml||castor sugar|
|50 ml||demerara sugar|
|1||eggs — large|
|lemon — zest and juice|
|50 ml||yoghurt — low-fat, plain|
|120 ml||apple sauce|
|250 ml||flour — self-raising|
|5 ml||Robertson's baking powder|
|150 g||mixed berries — frozen|
|icing sugar — to dust|
|45 ml||demerara sugar|
|granadillas — pulp|
|lemon juice — a squeeze|
Oven temperature: 180 °C
Beat the sugar and egg together. Stir in the zest and lemon juice, yoghurt and apple sauce.
Stir the flour and baking powder into the yoghurt mixture. Do not over mix. Add a little more apple sauce if the mixture is too dry to ensure a smooth batter.
Fold the berries in gently and spoon into a lightly greased baking dish or individual ramekins or cups. Bake in a preheated oven for 20 to 30 minutes, depending on the size of the dish or dishes you are using.
Dissolve the sugar in the pulp over low heat. Bring to a simmer and add a squeeze of lemon juice. Remove from the heat and leave to cool. Once the puddings are cooked, cool slightly, dust with icing sugar and serve with the granadilla sauce.
Words and image: Ideas magazine