Low-fat butterscotch pudding

Instructions

Step 1 Preheat oven to 170°C. Lightly grease a 1-litre
capacity baking dish.

Step 2 Sift flour into a large mixing bowl and add half the sugar.
Stir to combine. Place milk, egg, spread and 1 tablespoon golden syrup in a jug. Whisk until well-combined.

Step 3 Gradually whisk milk mixture into dry ingredients until
well-combined and smooth. Pour batter into prepared dish and
use the back of a spoon to smooth surface. Sprinkle remaining
sugar evenly over batter.

Step 4 Combine remaining golden syrup with water and stir
until well-combined. Carefully pour mixture over pudding.

Step 5 Bake for 30-35 minutes or until golden and set. Remove
pudding from oven and let stand for 5 minutes before dusting
with icing sugar. Serve with a dollop of yoghurt.

How they compare

Traditional butterscotch pudding:
Total energy per serve = 1750kJ
Total fat per serve = 22g (14g saturated fat)                                                                              

HFG butterscotch pudding:
Total energy per serve = 1170kJ
Total fat per serve (g) = 8g (1g saturated fat)

Recipe Information                             

Portions: 6

Time to make: 40 minutes

Total cost of all ingredients: $2.46 / $0.41 per serve

Ingredients

1 1/4 cups self-raising flour
1/2 cup brown sugar, firmly packed
150ml trim milk
1 egg
65g reduced-fat spread, melted
1/4 cup golden syrup
300ml water, boiled
icing sugar, to dust
low-fat vanilla yoghurt, to serve

Nutrition Information

per serve

Energy 1170 kJ (282 Cals)
Protein 7g
Fat 8g
- saturated 1g
Carbohydrates 45g 
- sugars 26g
Dietary Fibre 1g
Sodium 200mg
Calcium 170mg
Iron 1mg

* NS: Not specified