When we think of fruit based puddings, odds are apple crumble or pie will be top of most people's list. However, don't just limit these to apple - rhubarb, gooseberries, mixed berries, plums, apricots, pears and peaches (whether fruit is fresh, frozen or tinned) can all work well. Having a deep layer of fruit, adding oats to a crumble, limiting added sugar and keeping pastry to the top of a fruit pie can all make these puddings a healthier option.
If we only eat trifle at one time of year, it's likely to be at Christmas and by all means if you want to enjoy the cream and cake, I'm not going to stop you. However, if you are looking for a lighter option, try the following
- Use a generous helping of tinned fruit (preferably in juice) to replace the sponge
- Make up a sugar free jelly - you could use the juice from the tinned fruit to replace some of the cold water if you wish
- Make custard using skimmed milk and sweetener
- Replace the cream with Quark (a fat free soft cheese), stirring through a couple of teaspoons of sweetener and a few drops of vanilla essence for a sweeter flavour
Brownies seem to be very popular at the moment. Why not replace the chunks of chocolate or nuts in recipes with fresh or frozen raspberries or cherries?
Fruit also makes a nice addition to ice cream sundaes. Banana Split and Knickerboker Glory wouldn't be the same without the banana or fruit cocktail would they? Make fruit the main part and try different combinations depending on which flavour ice cream you use - try teaming chocolate and pear, toffee with banana, raspberry ripple with berries, vanilla with peaches.
It's certainly the weather for warm puddings; think syrup sponge and custard. But what about making a pineapple upside down cake, a sponge packed with various dried fruits or top any stewed fruit with a layer of sponge mixture?
Fruit really can be added to any pudding, have fun experimenting!
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