PEAR & CINNAMON MIDI-CAKE: air-fryer, dairy-free option; easy, low sugar, fresh fruit

Pack in a plastic container for a treat at work...

first posted 2019; updated 9/24

Fabulous cake for 2-3, ready in 20 mins: with pears cinnamon & walnuts

Air Fryer Cakes are fabulous for small households or packed lunches.  A 15cm/6inch tin provides just enough for 2-3 people, sharply reducing the intake of butter and sugar and avoiding leftovers.

This quick and easy Pear Cinnamon & Walnut cake is an absolute stunner - rich, fine-crumbed with a fruity crunchy topping.  

It's a matter of minutes to prep and takes only 20 mins to bake in an air fryer or a similar amount of time in an oven.  

The cake cuts costs, electricity and avoids over-indulgence.

That makes it perfect for couples, singletons, students and adult lunch boxes.

What's not to like?

See Tips (below) for baking in an oven & translating ingredients for a standard sized cake 

Cost: £2.25'ish (3/24) more for some vegan margarines 
Feeds: 2-3 depending on level of greed (a person who shall not be named has been known to consume the entire cake in 1 sitting)

Ingreds:

Cake batter
  47gm/1.6oz soft unsalted butter or vegan margarine (if using a kosher margarine like Timor, cut the butter when it is cold & solid, then wait until it is soft before blending with sugar)
  47gm/1.6oz sugar (light soft brown is ideal)
  
  1 med egg
  
  63gm/2.3oz plain flour
  1/3 tsp baking powder
  pinch of salt

  1/3 tsp vanilla

Topping:  

  1 medium ripe but not soft pear, peeled, seeds removed, sliced vertically (see photo below)
  1/3 tsp cognac, other fruit liquor, white wine or pear or white grape juice (opt)
  1/3 tsp cinnamon
  2/3 tbsp sugar

  2 tbsp finely chopped walnuts (opt)

Method:

1. Butter sides of 15cm/6inch air fryer cake tin; cut out a circle of greaseproof paper using the bottom of the tin as a guide; line bottom
2. Prepare pears (as in ingredients); add cognac if using, set aside
3. Prepare topping: mix cinnamon & sugar for topping; set aside
4. Preheat air fryer to 165c/330f
5. Prep cake batter: beat butter & sugar till white (it won't take long); beat in egg
6. Add flour, baking powder & salt all in one go; mix on low until throughly blended; beat in vanilla
7. Dollop the thick batter into tin from the outside in; spread toward the edges with a spatula; leave a slight dip in centre for even rising 
8. Preheat air fryer

   

   Cake before baking
   
   

9. Drain pear slices; dip in cinnamon sugar and arrange in a pretty pattern
10. Scatter over walnuts and any remaining cinnamon sugar
    
11. Bake 18-20 mins or until a tester in the middle comes out clean
12. Cool in tin 5 mins, then with a fish slice or tongs coax onto a cooling rack
13. When completely cool pack portions in air tight plastic containers

Comments:
'Fabulous!  Satisfies a sweet craving without going overboard' Retired writer

Tips:

• if pears are hard, sautée slices in a bit of butter in a frying pan until slightly soft; cool & drain before arranging
• Don't have an air fryer?  Bake in a preheated 180c/350f oven 20-25 mins or until a skewer comes out clean. 
• for a standard oven-baked 7"x 10"/18cm x 26 cm rectangle or 9"/18 cm square/round, triple ingredients and bake 45-50 mins at 180c/350f/gas 4.  The larger cake is not suitable for an air fryer.
• Try replacing cinnamon with cardamom
• This also works with apple slices, sprinkled with chopped walnuts 

more cakes in Recipes 1: Baking

Please leave a Comment in the box below

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.    

FABULOUS FRUIT STUFFED HAND-HELD PASTRIES low-sugar Indulgence, Vegetarian

Wallet-friendly ripen-at-home nectarines and a few handfuls of berries make an easy, winning dessert/packed lunch...

Hand pastries with nectarines, blueberries & ginger
(plus cinnamon sticks from leftover pastry)

'The combo of generous fruit, icing & melt-in-the-mouth pastry is wonderful!'  

Hand-held pockets of flaky pastry with a juicy fruit filling -- triangular or in  rectangles -- are a popular kidult lunch-box pleasure.  They also make a great tea-time sweet and, with colourful juices oozing out of shards of pastry, an indulgent  dessert with cream or yoghurt.

Generous fruity filling
in Michel Roux's pastry

The filling has to be generous for these; cut the top layer of pastry dough longer than the bottom and there'll be enough room for a mound of fruit.  And many satisfied, smiling faces.

In early trials, 67 teamed nectarines with blackberries and cinnamon; the finished product was dusted with icing sugar.  In another version, the blackberries were replaced with blueberries, ginger in syrup was added, and the finished product was dribbled with an icing sugar glaze scattered with flaked almonds.  That version got rave reviews.  

Conscious of busy households at this time of year, 67 made a batch using ready-made all-butter puff pastry*.  They were fine and popular with the tasters. 

But the home-made rough-puff pastry (Michel Roux's recipe) -- cheaper and lower in preservatives --  was amazing.  

Cost: min £3, more for ready-made pastry
Feeds: min 4, with a few cinnamon pastry twists as well

Ingred:
   1 pkt all-butter ready-rolled puff pastry OR 1/2 recipe Michel Roux's rough-puff pastry
   3 fat ripe nectarines, peeled, cut into 16 segments then halved horizontally
   1-2 handfuls blackberries or blueberries
   2-3 globules drained ginger in syrup, finely diced
   1 generous tsp juice from ginger in syrup

   a few teaspoons ground almonds

   1 egg, beaten with a teaspoon of water

   icing sugar OR icing sugar glaze (3 tbsp icing sugar & 1 generous teaspoon milk) OR melted white chocolate (opt)
   toasted flaked almonds (opt)

Method:

HEALTHIER SPICY CHINESE MEAT RUB: minimal sugar/fat, dairy-free, wallet-friendly, easy, make-ahead

Healthier rub for that Chinese ribs effect - without a gloopy sugar laden sauce!

updated 2025; original 2015

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 

(option for beef/lamb ribs, chicken thighs/wings and other cuts of meat )

' ...lovely and juicy; I usually avoid ribs because they're so messy!' Taster

                                                                                      

Here's a spiced marinade that will give any cut of pork, beef or chicken the quintessential flavour of  Chinese Spare Rib. 

The great thing about the rub is that it's low-almost-no-sugar.  And because the meat is barbecued, roasted, or grilled on a rack, excess fat is released and drained away.   

There's no gloopy sauce and it's so much healthier than take-aways.  The effect though, is the same -- the meat is tender, exotically flavoured; it chars slightly, leaving lovely crunchy burnished bits.

Use the marinade on any cut of pork, beef or poultry. It's perfect during a heat wave: prep the meat the night before and it'll be ready by dinnertime.  

Some less expensive cuts may need to be poached beforehand to produce meat that is toothsome but falls off the bone.  Pre-cooking also reduces fat. 

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

Prep starts the night before.

Feeds: 6-8 (as part if a 3-4 course meal) 
Cost: depends on the meat; £5-10'ish?? (Jan 24)

Ingred:
1 kilo/2 pounds meat (pork ribs, chops, tenderloin, belly, shoulder or pork butt; beef ribs, flank or other from-the-belly steak; strips of rump steak; chicken breasts, legs, wings) 

4 tbsp dry sherry or white wine or grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are blood-pressure issues, replace half the soy sauce with good stock)
1 tbsp sugar (opt)
4 cloves garlic, grated or minced (opt)
1/2 tsp each dried cinnamon, nutmeg and cloves
1/2 tsp salt
2 rounded tbsp Dijon or other mild mustard

Method: 

1. Pre-tenderise the day before: Pre-tenderising is a good step for ribs, shoulder, flank, belly but usually not chicken unless using wings or drumsticks (and especially not kosher chicken which is already very tender). Bring a large pan of water to a boil with a couple of onions and carrots (opt)  Immerse meat in the water.  Bring to  the boil again, lower heat to med-low; the water should bubble gently.  Simmer 30 mins or until meat is tender; drain; cool
2. Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass dish or a freezer bag large enough for the meat. Marinade preferably overnight or min 2 hours, turning the meat or mushing it around at least once.  When meat has marinaded, pour juices into a bowl
3. If using the oven, preheat to 160C, 325F, gas 3. Place meat on a rack in a roasting pan. Bake 45mins-1hr, basting frequently with marinade juices, turn halfway through cooking time 
4. If using air fryer, use oven setting at 160C, 325F, bake 35-45 mins, basting frequently with marinade juices, turn halfway through cooking time  
5. Or BBQ/grill, according to manufacturer's cooking times
6. (Inner temperature of meart should be 70C/150F) 
7. Serve with hot mustard

Comment: 
'The ribs are lovely - I've never eaten ribs before as they always look so messy. Very juicy; soaked into my bread -- grand!' Political Agent

Tips:   

• 67's recommended reduced-salt soy sauce include Amoy 25% reduced salt. 25-35% salt reduced is about right - anything above that percentage suffers from lack of 'body' and taste
• Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.
• If you love Chinese food but worry about salt and sugar, try Guilt-free Oriental Chicken with Chilli & Pineapple 

Please leave a comment in the box below

This recipes has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...

 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

It doesn't keep, so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

SUMMER MEAT FEAST: SPICY PORK BELLY STRIPS

Healthier & cheaper than take-away: Spicy Chinese pork ribs

 first posted 2015; updated  11/22

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 

'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster

                                                                                      

These low-fat, low-sugar pork belly strips (or ribs) are perfect during a heat wave: they're easily prepped the night before then slipped onto the bbq or  oven-baked.  

Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.  

The meat is tender and spicy but without a gloopy, teeth-jarring sauce.  

Whether using the most economic ribs or high-end belly pork slices, poaching them beforehand ensures tender meat which falls off the bone.  Pre-cooking also reduces fat. 

The belly pork slices pictured are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets may provide similar ones on request.  

A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.

Cholesterol phobes should remove fat before eating.

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

 
Feeds: 6-8
Cost: depends on the meat; £10'ish/k (independent butchers  8/23)

Ingred:
1 kilo/2 pounds pork spareribs or belly pork slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard

Method: 

PINEAPPLE BERRY FRUIT SALAD, alcohol, budget conscious, low sugar

Simple hot fruit salad with an alcohol kick (opt) is heady & appealing

Fresh Pineapple & Cherry Fruit Salad with cherry brandy, topped with  & 0-fat yoghurt
'Wow!  Low-cal or not, I could eat lots of this.'  Retired writer

photo 14/2/18

This sensational wallet friendly dessert was inspired by a gift of cherry brandy.
Luxurious leftover cherries were teamed with fresh inexpensive pineapple and baked in orange juice, the brandy and cinnamon.

It was so simple and yet so fabulous, and it's low-carb & sugar.   

The recipe easily multiplies according to the number of guests.  It's also versatile.  The alcohol is optional; berries can replace cherries and the dish at room temperature makes a fine breakfast. 

Fresh pineapple obviously needs trimming (see below) but provides plenty of easily frozen leftovers.  The cherries in the photo were not stoned because the dish was for adults but if children and older people are at the table, removing the stones is recommended.   

Cost per person: under £1

Ingredients per person:   
   100-125gm fresh pineapple chunks 

Fresh Pineapple Berry Fruit Salad 

   generous handful cherries/berries   
   juice & zest of half an orange 
   extra water if needed
   1 tbsp cherry brandy/liqueur (opt)

   1/8 tsp dark muscovado (pref) or other sugar
   1/8 tsp dried cinnamon

Topping: strained 0-fat yoghurt (Icelandic or Greek)
             few drops vanilla

Method: 

1. Mix pineapples, cherries, orange zest & brandy  
2. Pour into a ceramic or glass baking tray which holds the fruit in one layer
3. Scatter with sugar & cinnamon 
4. Add orange juice and just enough water to cover the fruit 
5. Cover dish with a tight fitting lid or with foil
6. Bake at 350F/180c/gas 4 for 30-45 mins or until cooked through
7. Serve hot, warm or cold with vanilla-yoghurt

Tips:

• Paper clips make inexpensive cherry stoners: drop the paper clip in boiling water 5 mins, cool, open out the clip so you have two joined halves; poke one end into the cherry to dig out the stone
• fresh pineapple is often found for under a pound; multi-punnets of fruit are usually on offer
• if tinned pineapple is the only option, go for the ones in juice, not syrup; drain before using

Cut off Top and Bottom 
Use Sharp Knife to Slice away
 Peel in Manageable Sections 

Remove Eyes via
V-shaped incision

Halve and then quarter pineapple.
Cut away & discard tough inner core

Please leave a comment

For more skinny healthier desserts, go to NavBar: Recipes II: Low/No sugar and Skinny










Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.

NECTARINE & BLUEBERRY HAND PIES, low sugar but indulgent, easy

Wallet-friendly ripen-at-home nectarines and a few handfuls of berries make an easy, winning dessert/packed lunch treat 

Hand pies with nectarines, blueberries & ginger in syrup (in home-made pastry )
(plus cinnamon twists made from leftover dough)
'The combo of generous fruit, sweet icing and melt-in-the-mouth pastry is wonderful!'  

Hand-held pockets of flaky pastry with a juicy fruit filling -- triangular or in  rectangles -- are a popular kidult lunch-box pleasure.  They also make a great tea-time sweet and, with colourful juices oozing out of shards of pastry, a lovely dessert with cream or yoghurt.

Generous fruity filling
in Michel Roux's pastry

It's important that the filling is generous; there is nothing worse than mingy filling.  If the top layer of  pastry dough is cut longer than the bottom, there'll be enough room for a mound of fruit.  And many satisfied, smiling faces.

In early trials, 67 teamed nectarines with blackberries and cinnamon; the finished product was dusted with icing sugar.  It was welcomed.  In another version, the blackberries were replaced with blueberries, ginger in syrup was added, and the finished product was dribbled with an icing sugar glaze scattered with flaked almonds.  That version got rave reviews.  

Conscious of busy households at this time of year, 67 made a batch using ready-made all-butter puff pastry*.  They were fine and popular with the tasters. 

But the home-made rough-puff pastry (Michel Roux's recipe) -- cheaper and lower in preservatives --  was amazing.  The taste and texture were excellent even though it was 67's first attempt and the layers could have been more defined.  Though there's nothing complicated about the recipe, the dough does need to be 'rested' in the fridge three times for 30 mins each so you'll need to set aside a little time.  It's more than worth it.  

Cost: min £3, more for ready-made pastry
Feeds: min 4, with a few cinnamon pastry twists as well

Ingred:
   1 pkt all-butter ready-rolled puff pastry OR 1/2 recipe Michel Roux's rough-puff pastry
   3 fat ripe nectarines, peeled, cut into 16 segments then halved horizontally
   1-2 handfuls blackberries or blueberries
   2-3 globules drained ginger in syrup, finely diced
   1 generous tsp juice from ginger in syrup

   a few teaspoons ground almonds

   Glaze: 1 egg, beaten with a teaspoon of water, or milk or single cream

   icing sugar OR icing sugar glaze (3 tbsp icing sugar & 1 generous teaspoon milk) OR melted white chocolate (opt)
   toasted flaked almonds (opt)

Method:

1. Preheat oven to 375f, 190c, gas 5; 
2. If using flaked almonds, toast 2-3 mins, keeping a close watch, until golden brown; set aside
3. Place baking tray, lined with greaseproof paper, in oven
4. Mix nectarines, fruit, diced ginger & ginger syrup
5. Lightly flour the work surface
6. Roll out pastry to 1/2in/1cm thickness
7. Cut pastry into rectangles 5inx7inc/13cmx18cm; use the back of a dinner knife to mark the 5inch/13cm fold (You're just marking it, not cutting it.)  You'll end up with a 5in/13cm square and a 7in/18cm top flap.  This allows the top layer of the pie to be 2in/5cm longer than the bottom, providing enough room for a generous filling.
8. Leaving a 2/3inch/2cm gap on left, right and bottom edge, spread the bottom half of the pastry with a teaspoon of ground almonds, evening it out with your fingers (preventing the dreaded soggy bottom).
9. Add about 1/4 cup fruit, making sure all three elements are present; the fruit will be built UP not outwards.  
10. Brush the sides and bottom with egg wash; bring down top of pastry, enclosing the fruit.  Press down gently on sides and bottom.  You may need to poke a few bits of fruit back under the top, especially on the sides but there will be room for them.  
11. Use a fork to press edges together but if you wish, create a thumb-and-forefinger crimped edge 
12. Slash top in 2 or 3 places to allow steam to escape
13. Repeat with other hand pies
14. Brush all over, but especially on edges, with egg wash
15. Carefully remove hot pan from oven; use a fish slice to transfer pies to pan, leaving a bit of space between 
16. Bake 35-45 mins or until golden
17. When totally cool, decorate with icing sugar, icing sugar glaze or white chocolate.  Scatter flaked almonds on to

*M&S All-butter Ready Rolled Puff Pastry

Comments:

'The pastry literally melts in the mouth.  The combination of generous fruit, the sweet icing and the pastry make them a wonderful treat.  The fruit mix works so well; I love blackberry the most. They look like M&S or Waitrose at their best. The cinnamon twists are gorgeous.'  Middle-aged male Taster

'I don't know why you rejected this nectarine & blueberry one; it's really good!'  Older train driver [Blogger: that batch it didn't have enough filling.]

'Good pastry!  I shared it with two friends and we all liked it.' Senior administrator

Tips:

• leftover pastry can be re-rolled and sprinkled with 1 tsp cinnamon mixed with 1 tablespoon sugar; cut into 1in/2cm strips and twist. Bake 15-20 mins till brown

For more fruit-based desserts  go to Nav Bar: Recipes 

(Questions & comments, pls email  b67goingon50@yahoo.co.uk )

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.  

LOW-FAT/SUGAR SPICY RIBS, prep ahead, easy-peasy, not frugal but fabulous

Better than a take-away: Spicy Chinese Ribs with a healthier twist

updated 11/25/ first posted 2015

Healthier Chinese Spicy Belly Pork Strips/Ribs ' 
'These were lovely and juicy; I usually avoid ribs because they're so messy!' Taster

These low-fat, low-sugar pork belly strips or ribs OR equivalent cuts of lamb are perfect during chaotic times: they're easily prepped the night before then slipped into the oven or an instant pot.  Save time and effort by halving and baking potatoes at the same time or preparing 5-minute Asian noodles.  A quick layered spinach salad makes a well-rounded meal.  

The meat is tender and spicy but without a gloopy, teeth-jarring sauce; it more than repays the cooking time.   

Whether using the most economic ribs or high-end belly slices, poaching them beforehand ensures tender meat which falls off the bone.  Pre-cooking also reduces fat. 

The belly pork slices pictured in are 1.5inches/4cm thick, from a specialist butcher 67 was testing; supermarkets often provide similar ones.  

A rack of ribs or individual ribs also work well so long as the meat is marinaded at least a couple of hours or preferably overnight.

Fat/cholesterol-phobes should remove fat before eating.

The recipe has been in 67's cookbook for ages but may have been adapted from  the (London) Times.

Cost: depends on the meat; £10'ish (2025)

Feeds: 6-8, recipe halves easily 

Ingred:
1 kilo/2 pounds ribs or belly slices
4 tbsp dry sherry/white wine/grape juice
4 tbsp reduced-salt (not low-salt) soy sauce (if there are salt or blood-pressure issues, replace half the soy sauce with good stock)
1/2 tbsp sugar
2 cloves garlic, grated or minced (opt)
1/4 tsp each dried cinnamon, nutmeg and cloves
1/4 tsp salt
1 rounded tbsp Dijon or other mild mustard

Method: 

1. Pre-tenderising: Bring a large pan of water to a boil with a couple of onions/or equivalent fennel or green of spring onions plus 1-2 carrots.  Immerse ribs in water.  Bring back to a boil, reduce heat to med (water bubbles gently).  Simmer 30 mins-1 hour or until meat is tender.
2. Mix sherry, soy sauce, sugar, garlic, mustard and spices in a glass dish or a freezer bag large enough for the meat. Marinade 2 hours or preferably overnight, turning the meat or smooshing it around in the bag at least once.
3. Roast on a rack in a roasting pan in a pre-heated oven (160C, 325F, gas 3). Bake 1.5-2 hours,  basting frequently with the marinade juices.  Turn halfway. 
4. Or follow manufacturers instruction for an Instant Pot
5. Serve with hot mustard

Comment: 'The ribs are lovely - I've never eaten ribs before as they always look so messy. Very juicy; soaked into my bread -- grand!' Political Agent

Tips:  

• 67's recommended reduced-salt soy sauce include Amoy (25% reduced salt) 25-35% salt reduced is about right - anything above that percentage suffers from lack of 'body' and taste
• If you love Chinese food but worry about salt and sugar, try Guilt-free Oriental Chicken with Chilli & Pineapple 

Please leave a comment in the box below

This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.

HOT RASPBERRY PUDDING, Low-sugar, no-carb, 67 All-time Favourite

Exquisite English Raspberries are not just for scoffing by hand; baked in a creamy thick custard, they are to die for...

 The aroma of raspberries & custard will knock you off your feet;
 as good as it looks and smells, it tastes even better

 originally published 2015 as Russian Raspberry Pudding)

This easy-peasy knock-your-socks off indulgence is low-carb; it's lighter than clafoutis with the topping being more of a custard than a batter.  It is also very low in sugar (though it has a high dairy count) but is still a wonderful, mouth-watering dessert.  There's not much to it -- berries, cream, eggs -- and it's very easy to put together.  The final result, however,  is glorious -- creamy, studded with hot succulent fruit and smelling fabulously of berries.  Take advantage of British raspberries and enjoy!

It doesn't keep so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/ 340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

1. Heat oven to 300f/150c/gas 3
   
2. Butter a shallow oval gratin dish
3. Add raspberries; sprinkle with sugar to taste.  Place in oven until raspberries are hot.
4. Beat cream, eggs and flour.  
5. Pour over raspberries and return to oven, near the top.
6. Bake until topping is pale brown and firm, about 45 mins
7. Serve lightly dusted with icing sugar (opt).

Tips:  

• For a healthier mix, replace 1/3 of the soured cream with unstrained yoghurt thinned with a bit of water
• Substitute cherries for raspberries, using a stoning device or one end of an extended paper clip. Or halve cherries and dig out stone 

                                                                   For more fruit desserts, go to Nav Bar: Recipes...

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.

SKINNIER WHITE CHOCOLATE, RASPBERRIES & GINGER PUDDING, easy-peasy, a healthier indulgence

Light & fluffy chocolate pudding studded with surprises - the perfect healthier indulgence for Easter 

Hidden surprises: studded with raspberries and candied ginger
'I loved the mix of flavours; the shards of ginger were unexpected and wonderful' 'Every spoonful had a different taste dominating; it was great!' Tasters

'Absolutely gorgeous!' exclaimed a 67 taster when polishing off a (large) portion of this pudding.

It looks white, creamy and bad-for-you but strained 0-fat plain yoghurt and whipping cream (fewer calories than double cream) reduce fat & cholesterol.  White chocolate and sweet ginger syrup add sweet/sharp undertones.  A hidden layer of fresh unsugared raspberries, dubbed ''one of the healthiest foods', adds a streak of colour as well as plenty of vitamin C and fibre. Chopped ginger from a jar embedded in the cloud-like pudding adds punch.  What a treat!

Cost: £3.50
Serves: 4-5 (easily doubles)

Ingred:
   1/2 pint whipping cream
   1 tsp vanilla
   5 1/4oz/150gm strained 0-fat unsweetened plain yoghurt
   3.5oz/100gm white chocolate, melted & cooled
   2-3 globules ginger in syrup, drained & coarsely chopped
   2 tbsp juice from the ginger jar
  
   1-2 punnets raspberries

   1 cup ginger biscuits, crushed (opt)

Method:

1. Whip cream to soft peak stage, mix in vanilla
2. Add yoghurt and chopped ginger; blend thoroughly
3. When chocolate is cool to the touch, add to cream/yoghurt mix and whip together; (it likely will form little fragments in the pudding, which is no bad thing)
4. Stir in ginger syrup
5. Refrigerate a few hours or overnight to allow flavours to blend
6. When ready to serve, scatter half the ginger biscuits if using in the bottom of the serving dish, cover with half the white chocolate pudding, sprinkle with raspberries, scatter remaining ginger biscuits over, pour the rest of the pudding on top
7. Garnish with raspberries (opt)

Tips:

• if cholesterol isn't a problem mix double cream with full-fat plain unsweetened yoghurt and double cream

Straining Yoghurt
Line a fine-meshed sieve with
a clean j-cloth that has been thoroughly rinsed.

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This reipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.