Berry bake with passion fruit drizzle

A fruity family pud for summer – and the bonus is that it’s low fat too

  • Prep:15 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 295
  • fat 8g
  • saturates 2g
  • carbs 54g
  • sugars 35g
  • fibre 2g
  • protein 5g
  • salt 0.76g


  • 100g/4oz low-fat spread
  • 85g caster sugar
  • grated zest and juice 1 lemon
  • 1 egg
  • 140g self-raising flour
  • 1 tsp baking powder
  • 4 tbsp low-fat natural yogurt, plus extra to serve (optional)
  • 200g apple sauce
  • 140g raspberries, blueberries or blackberries (or a mixture)
  • 50g demerara sugar
  • 2 passion fruits, halved and pulp scooped out


  1. Heat the oven to 180C/160C fan/gas 4. Lightly grease a medium baking dish with 1 tsp of the spread. Put the remaining spread, caster sugar, lemon zest, egg, flour, baking powder and yogurt in a mixing bowl. Whisk together for 2 mins until pale and fluffy. Stir in the apple sauce – this might make the mixture look curdled, but don’t worry. Gently fold in the berries, then pour the batter into the prepared dish and level the surface. Bake for 25-30 mins until the sponge is golden brown and firm in the centre.

  2. Meanwhile, mix lemon juice, demerara sugar and passion fruit pulp together. Remove pudding from the oven, lightly prick the surface with a fork and drizzle over passion fruit mixture. Serve warm with low-fat vanilla ice cream or the yogurt.

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