Rhubarb & Ginger Sponge Pots with an Orange Drizzle

These individual rhubarb and ginger puddings make the perfect healthy dessert.

Using fat free FAGE Total Yoghurt creates a soft and moist yoghurt cake. Top with a thick and fruity compote and citrus syrup drizzle. Serve with an extra dollop of FAGE.

INGREDIENTS
INSTRUCTIONS
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INGREDIENTS

Serves 6
For the compote:
125g rhubarb, chopped
50ml water
50g granulated sweetener
25g stem or crystallised ginger
For the sponge:
50g FAGE Total 0%
3 eggs
50g granulated sweetener
100g plain flour, sieved
½ tsp baking powder
For the drizzle:
30g FAGE Total 0%
60g icing sugar
Zest of half orange
Juice of half orange
To serve:
170g FAGE Total 0%

Less than 15'
Serves 6
INSTRUCTIONS
  1. Preheat the oven to 180°C / 360°F / Gas Mark 4 and arrange 4-6 individual pudding basins.
  2. Put all of the compote ingredients into a pan and stew on a medium heat for around 15 minutes, until left with a thick compote. Leave to cool.
  3. Place a dollop of the compote in to the bottom of each of the pudding basins.
  4. To make the sponge, use an electric whisk or mixer to beat together the eggs and sugar until thick and creamy, then fold in the flour, baking powder and yoghurt. Pour a layer of this mixture over your compote and bake for 8-10 minutes.
  5. Meanwhile, make the drizzle by mixing all of the drizzle ingredients together in a bowl.
  6. To serve, turn out the sponge onto a dessert plate.
  7. Pour the orange drizzle over the top and serve with a spoon of FAGE Total 0% yoghurt.

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