Steamed Cinnamon Pudding and Tasmanian Gourmet Sauce's Raspberry Sauce


Ingredients:
  • 2 eggs
  • 110g golden syrup
  • 1 tsp. ground cinnamon
  • 125ml light evaporated milk
  • 60g reduced fat margarine, melted
  • 120g self raising flour, sifted
  • 1 tsp. bicarbonate of soda
  • 200g low fat vanilla yoghurt to serve
  • Tasmanian Gourmet Sauce's Raspberry Sauce
Method:
  • Line base an sides of a round 18cm bamboo steamer with baking paper, pressing firmly into sides
  • In a large bowl, beat eggs, syrup and cinnamon with electric beaters for 5 minutes or until thick
  • Beat in milk and margarine
  • Add flour and soda and beat until just smooth
  • Pour into steamer, cover with lid
  • Place over saucepan of boiling water ensuring that water level is below the steamer base
  • Steam for 20 minutes or until cooked through
  • To serve, cut into wedges and serve with Raspberry Sauce and yoghurt

Serves 6