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.
For the compote:
125g rhubarb, chopped
50g granulated sweetener
25g stem or crystallised ginger
For the sponge:
50g FAGE Total 0%
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
170g FAGE Total 0%
- Preheat the oven to 180°C / 360°F / Gas Mark 4 and arrange 4-6 individual pudding basins.
- 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.
- Place a dollop of the compote in to the bottom of each of the pudding basins.
- 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.
- Meanwhile, make the drizzle by mixing all of the drizzle ingredients together in a bowl.
- To serve, turn out the sponge onto a dessert plate.
- Pour the orange drizzle over the top and serve with a spoon of FAGE Total 0% yoghurt.
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