PUDDING HEAVEN

Blackberry clafoutis

SERVES 4

25g (1oz) unsaturated fat spread

4 free-range eggs

50g (1¾oz) icing sugar

75g (2¾oz) plain fl our

220ml (7¾oz) Alpro Soya

Unsweetened drink

250g (9oz) blackberries

200g (7oz) Alpro Simply Plain

Big Pot

1 Preheat the oven to 200°C/Gas Mark 6. Grease the baking dish with the unsaturated fat spread.

2 Beat the eggs with the icing sugar until well combined. Add in the flour and Alpro Soya Unsweetened drink and whisk until you have a smooth batter.

3 Spread the blackberries evenly over the base of the greased baking dish. Pour over the batter and bake the clafoutis for 20-25 minutes until the top is golden brown, or a knife comes out clean when you insert it in the middle.

4 Let it cool down and serve with the Alpro Simply Plain. Just perfect!

South African nectarine sundae

Recipe by beautiful countrybeautifulfruit.com

SERVES 4

6 large ripe South African nectarines

100g (3½oz) caster sugar

2.5cm (1in) piece of ginger, peeled and split

1 lemongrass stalk, crushed

1 lime, halved

250ml (9fl oz) double cream

1 tsp pure vanilla extract

200g (7oz) blueberries

4 scoops of vanilla ice cream

1 Plunge the nectarines in boiling water for 30 seconds. Transfer them to a bowl of iced water, then drain, peel and cut in half.

2 In a pot just large enough to hold the nectarines, stir together 500ml (18fl oz) water, 100g (3½oz) sugar, the ginger and lemongrass. Squeeze in the lime juice, then add the nectarine halves. Bring to the boil, add the nectarines, then boil for 1 minute more.

3 Let the nectarines cool in the syrup, then cut 3 into chunks and purée the other 3. Discard the lime halves, strain the syrup and keep to one side.

4 Whip the cream with the vanilla until medium peaks form, then fill the bottoms of 4 serving glasses with the nectarine purée. Share the cream mixture between the glasses, then top with the nectarine chunks and blueberries.

5 Spoon over some of the reserved syrup. Finish each serving with a scoop of vanilla ice cream.

TIP If you wish to reduce the fat content, use low-fat Greek yoghurt in place of the cream, then simply stir in the vanilla extract.

Plum and ginger fool

Recipe by beautiful countrybeautifulfruit.com

SERVES 6

500g (1lb 1oz) plums, stoned & chopped

500g (1lb 1oz) figs, chopped

125g (4½oz) caster sugar

1 piece of stem ginger, finely chopped juice of 2 lemons

150g (5oz) ready-made custard