Name: Berry pudding with granadilla sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 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 Baking powder; 150 g mixed berries frozen; icing sugar to dust; 45 ml demerara sugar; granadillas pulp; lemon juice a squeeze

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Ingredients (13)

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	Baking powder
150 g	mixed berries — frozen
	icing sugar — to dust

SAUCE

45 ml	demerara sugar
	granadillas — pulp
	lemon juice — a squeeze

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Method:

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.

Sauce
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

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