Peach and apricot sponge pudding

1. Lightly grease an 850ml (1 1/2 pint) pudding basin; spoon golden syrup into base of prepared basin. Combine dried fruit; scatter it on top of syrup and set aside.
2. Put sunflower spread, sugar, egg, flour, milk and vanilla extract in a bowl; beat together until thoroughly mixed. Spoon mixture over fruit in basin, spreading evenly. Cover top of basin with a double layer of pleated, non-stick baking paper; secure with string.
3. Put basin in top half of a steamer placed over a pan of boiling water. Cover with pan lid; steam for about 1 1/4 hours or until pudding is risen and cooked, topping up boiling water as necessary.
4. Remove basin from steamer; carefully remove cover from basin. Loosen pudding around edges with a round-bladed knife and turn out onto a warmed serving plate; serve hot, cut into wedges. Serve with low-fat custard, if desired.

Variations

• Other ready-to-eat dried fruit such as pears, sultanas or dates can be substituted for the peaches or apricots. Try using a little finely grated lemon or orange zest in place of the vanilla extract.

Cook's tips

• Cool any leftover sponge pudding, wrap and keep it in a cool place. Serve warm (reheated) or cold the next day.

Nutritional information