Hot crumbly sponge, topped with a tasty sticky sauce - guaranteed to satisfy your comfort craving.

Serves: 4

Preparation & cooking time: 30 minutes

you will need...

Fry Light
12 level tsp reduced sugar marmalade
2 eggs
28g/1oz soft brown sugar
85g/3oz self-raising fl our
2 tsp ground ginger
2 level tbsp chopped stem ginger
very low fat natural fromage frais, to serve (optional)

1. Preheat the oven to 180°C/Gas 4 Spray four individual pudding basins with Fry Light and line the bases with baking parchment Spoon the marmalade into the basins and set aside
2. Separate the eggs Whisk the egg whites until stiff and then slowly whisk in the sugar and the egg yolks until pale and creamy Sieve the flour and ground ginger over the mixture, add 1 tablespoon of the chopped stem ginger and gently fold in using a metal spoon
3. Spoon the mixture into the basins, place in a roasting tin, pour boiling water into the tin until it comes halfway up the side of the basins, place in the oven and bake for 15-20 minutes or until just firm to the touch
4. Turn the puddings out onto four serving plates and serve decorated with the remaining stem ginger and some very low fat natural fromage frais, if desired