Recipe of the week: Sponge pudding with apricot sauce

We like our desserts in the JOE office, so when we saw this recipe we were more than pleased. Sponge pudding with apricot sauce is right down our street.

Sponge pudding with apricot sauce

The Basics:

It might seem impossible to make a sponge pudding without butter or low fat spread, but this is lovely without adding either.

• Serves 6
• 5 ProPoints per serving
• 31 ProPoints per recipe
• 15 mins prep, 30 mins baking
• Vegetarian

What you need:

• Calorie controlled cooking spray
• 220g can apricots in natural juice
• 3 eggs, separated
• Grated zest and juice of 1 small orange
• 3 tablespoons thick set honey
• 75g (2 ¾ oz) mixed dried fruit
• 75g (2 ¾ oz) self-raising wholemeal flour
• ½ teaspoon ground mixed spice

What to do:

1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Lightly spray a 1.2 litre (two pint) pudding basin with the cooking spray and line the base with baking parchment.
2. Whizz the apricots and juice in a food processor, or with a hand held blender, until smooth, then put 4 tablespoons of the mixture into the pudding basin and swirl it up the sides.
3. Using an electric whisk, beat the egg yolks, orange zest and honey until pale and creamy. Mix together the dried fruit, flour and mixed spice then gently fold into the egg yolk mixture, followed by the orange juice.
4. Whisk the egg whites with an electric whisk in a clean, grease-free bowl until stiff and then fold into the egg yolk mixture. Pour the mixture into the basin then bake for 25-30 minutes until firm and springy.
5. Turn out and serve sliced with the remaining apricot puree.

And there you have your delicious dessert at a cost of only five ProPoints.

For more delicious Weight Watchers meals, simply click here.