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+ servings

Ginger Sponge

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 222
  • Carbs 31G
  • WW Points:
  • 6 Green
  • 5 Blue
  • 5 Purple
4 Servings

Ingredients

  • 60 g self raising flour
  • 25 g granulated sweetener
  • 3 medium eggs
  • 1 tsp baking powder
  • 45 g reduced fat spread
  • 1 tsp vanilla extract
  • 1 tbsp ground ginger
  • 4 tbsp agave syrup

Instructions

To cook in the oven

  1. Preheat the oven to 180°C. Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy.

  2. Pour 2 tbsp of agave syrup into the bottom of each pudding basin and divide the cake between the two dishes.

  3. Bake for 15-20 minutes until cooked. If you insert a knife or skewer into the sponge it should come out clean.

  4. Allow to cool for a minute, then run a knife round the edges to loosen the sponge.

  5. Tip out on to a plate and serve with custard or your choice of accompaniment - Each sponge will serve 2 people.

To cook in the microwave

  1. Add all of the ingredients, apart from the agave syrup, into a large bowl and mix with an electric hand whisk until light and fluffy.

  2. Pour the agave syrup into the bottom of the pudding basin or ramekins and pour the cake mix on top.

  3. Very loosely cover with cling film. Place on a plate and microwave for 3 minutes (for 1 large pudding) or 1 minute each (for individual pudding).

  4. Carefully remove from the microwave and leave to stand for 1 minute. 

  5. Remove the cling film and loosen the edges of the pudding with a knife. 

  6. Tip out onto a plate and serve with custard or your choice of accompaniment.