Ginger & Orange Syrup Pudding

This is an old recipe from the July 2003 Australian Table Magazine that I found waiting to be tried out. I have been trying to find some low fat desserts to make instead of my usual preference for fat & sugar laden heavenly concoctions! This is mainly for the sake of my parents who I am cooking for & are supposed to be getting their cholesterol down on Doctors orders. This recipe is low fat & doesn’t have much sugar in it & is actually quite tasty, my mum & dad were quite happy with it. I must say the Golden syrup does work wonders for what would otherwise be quite plain, serve with a good scoop of ice cream (low fat or not) to complete the pudding.

Ginger & Orange Syrup Pudding

Cooking Spray
160ml (2/3 cup) golden syrup
110g (3/4 cup) self raising flour
1 teaspoon ground ginger
grated rind of 1 orange, plus extra zested rind, to serve
2 tablespoons caster sugar
50g reduced fat canola margarine
1 egg
80ml (1/3 cup) skim milk
reduced fat ice cream (optional) to serve

Preheat oven to 180c. Grease 2 x 2 cup capacity ramekins with cooking spray.

Pour golden syrup into bases of prepared ramekins. Set aside.

Sift flour & ginger into a large bowl. Add grated orange rind, sugar & margarine & rub together with your fingertips until a crumb forms. In a separate bowl, beat together egg & milk with a fork, then pour into crumb mixture & stir until well combined. Spoon mixture over golden syrup in ramekins & bake in oven for 20 minutes or until cooked & golden.

Scoop ½ pudding out of ramekins, place in bowls & top with extra rind. Serve with ice cream if desired. Serves 4.