Baked pudding.

Here’s another heart-healthy recipe from the Cooking from the Heart cookbooks:

Try these delicious heart-healthy treats

Baked sticky pudding (serves 8)

Most baked puddings are very sweet. The combination of buttermilk and ginger makes this an interesting variation of a well-loved favourite.

1 cup (250 ml) cake flour

½ cup (125 ml) sugar

½ tsp (2,5 ml) ground ginger

3 tbsp (45 ml) sunflower oil

2 eggs, beaten

½ cup (125 ml) low-fat or fat-free milk

½ cup (125 ml) buttermilk

1 tsp (5 ml) bicarbonate of soda

2 tbsp (30 ml) apricot jam

1 tbsp (15 ml) white grape vinegar Syrup

½ cup (125 ml) water

½ cup (125 ml) apple juice

¼ cup (60 ml) sugar

½ tsp (2,5 ml) vanilla essence

Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.

Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.

Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.

Pour the batter into an oven dish and bake for 35 minutes or until golden brown.

Syrup: Meanwhile place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.

Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.


Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.

Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.