A few tweaks are all it takes to transform the traditional jelly-and-custard pudding into a dessert that won’t derail your sensible eating plan.
Try adding Nutty Wheat flour to your sponge base for a fibre boost. Instead of the traditional raspberry jelly, whizz up a simple raspberry purée without any added sugar and use to soak your sponge base. For a creamy element, a silky smooth low-fat yoghurt jelly flavoured with a hint of vanilla ticks all the boxes; and, as a crowning glory, toasted coconut flakes and pistachios add crunch and texture, and delicious nutty flavour. That doesn’t sound too bad, now does it?