Sugar & SPICE (...without the guilt)

Indulge in a treat with our lighter versions of classic puds

Marmalade puddings

Little puds of sweet joy, made lighter on fat by whisking eggs and sugar with buttermilk.

Serves 6 • Prep 15 mins • Cook 35 mins

2 medium eggs

80g caster sugar

80g soft light brown sugar

200g buttermilk

Zest and juice 2 orange

Zest 1 lime

1/2 tsp allspice

200g self-raising flour

4 tbsp bitter orange marmalade

1tbsp agave syrup or honey

Low-fat custard, to serve

You will need:

6 dariole moulds 155ml), non-stick or sprayed with low-calorie oil spray

1 Heat the oven to 160C Fan/Gas 4. In a mixing bowl, whisk together the eggs and sugars until thick and creamy. On low speed, beat in the buttermilk, orange and lime zests, allspice and flour.

2 In a bowl, mix together the orange juice, marmalade and agave syrup, and divide the mixture between the dariole moulds. Then top with the pudding batter. Seal securely with a small piece of foil around the rims. Then put ina roasting tin and fill halfway up the sides of the tins with hot water from the kettle.

3 Bake the puddings for 35 mins, or until well risen and feeling springy to the touch. Turn out into serving dishes and serve with low-fat custard. Per serving: 300 cals, 2.5g fat, 1g sat fat, 62g carbs