Proper puddings can be very high in saturated fat, but this healthy version uses the minimum of oil and no eggs.

Ingredients: (Serves 4)

• 10 ml/2 teaspoons golden syrup
• 411 g/14½ oz can apricot halves in fruit juice
• 150 g/5 oz/1¼ cups sef-raising flour
• 75 g/3 oz/1½ cups fresh breadcrumbs
• 90 g/3½ oz/½ cup light muscovado sugar
• 5 ml/1 teaspoon ground cinnamon
• 30 ml/2 tablespoons sunflower oil
• 175 ml/6 fl oz/¾ cup skimmed milk

Mtehod:

Preheat the oven to 180ºC/350ºF/Gas 4. Lightly oil a 900 ml/1½ pint/3¾ cup pudding basin. Spoon in the syrup.

Drain the apricots and reserve the juice. Arrange about 8 halves in the basin. Puree the rest of the apricots with the juice and set aside.

Mix the flour, breadcrumbs, sugar and cinnamon then beat in the oil and milk. Spoon into the basin and bake for 50-55 minutes, or until form and golden. Turn out and serve with the pureed fruit as an accompaniment.