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“Sticky Cranberry Puds”
6 puds

Ingredients Nutrition


  1. 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.
  2. To make the sponge, beat the spread and sweetener in a food mixer until creamy. Gradually add the eggs and a tablespoon of flour.
  3. 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.
  4. 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.

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