Sticky Cranberry Puds

Name: Sticky Cranberry Puds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 puds
Ingredients: 200 g cranberries; 1 tablespoon artificial sweetener; 100 g butter; 10 g artificial sweetener; 2 eggs; 175 g self raising flour; 1 teaspoon baking powder; 1 orange; 2 tablespoons milk

Submitted by hectorthebat

"Sticky Cranberry Puds"

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Ready In:: 45mins
Ingredients:: 9
Yields:: 6 puds

ingredients

200 g cranberries
1 tablespoon artificial sweetener
100 g butter
10 g artificial sweetener
2 eggs
175 g self raising flour
1 teaspoon baking powder
1 orange
2 tablespoons milk

directions

Preheat the oven to gas 4, 180C, 160C fan. Put the cranberries, the artificial sweetener, and a splash of water in a pan and simmer gently for around 10 minutes or until softened. Taste and add more sweetener if needed. Divide the mixture between 6 small pudding moulds.
To make the sponge, beat the spread and sweetener in a food mixer until creamy. Gradually add the eggs and a tablespoon of flour.
Transfer the mixture to a bowl before folding in the flour, baking powder, and orange zest. Gently stir in the milk until the mixture is of a soft dropping consistency.
Spoon equal portions of the mixture into the 6 moulds, ensuring to leave a little space for them to rise. Place on a baking tray and cook for around 20-25 minutes or until golden and cooked through. Cool for 5 minutes before turning out onto a serving plate. Serve with a drizzle of low-fat custard or low-fat pouring cream.