{"id":12345,"date":"2025-12-09T14:11:49","date_gmt":"2025-12-09T14:11:49","guid":{"rendered":"https:\/\/www.slimmingworld.co.uk\/blog\/?p=12345"},"modified":"2026-03-09T13:10:21","modified_gmt":"2026-03-09T13:10:21","slug":"fruit-puddings","status":"publish","type":"post","link":"https:\/\/www.slimmingworld.co.uk\/blog\/fruit-puddings\/","title":{"rendered":"Fruit-filled hot puddings \u00a0"},"content":{"rendered":"\n

These three old-school pudding recipes are comforting, satisfying and simple to make \u2013 plus, they\u2019re weight loss-friendly!  <\/p>\n\n\n\n

Apple and sultana strudel<\/strong> <\/h2>\n\n\n
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Baked Bramley apples and plump sultanas encased in flaky filo pastry… say no more! <\/p>\n\n\n\n

serves 6 
4\u00bd Swips per serving  
ready in 1 hour 
vegan<\/p>\n\n\n\n

What you need: <\/strong><\/p>\n\n\n\n

400g Bramley apples, peeled, cored and thinly sliced  
2 tsp lemon juice  
15g sultanas  
1 tsp ground cinnamon  
1 level tbsp sweetener granules  
1 cal cooking spray  
3 x 39g filo pastry sheets  
\u00bd level tsp icing sugar  
plain unsweetened dairy-free soya yogurt with added calcium (if preferring a vegan recipe) or fat-free natural yogurt, to serve <\/p>\n\n\n\n

What you do: <\/strong><\/p>\n\n\n\n

1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4. Put the apples in a bowl with the lemon juice, sultanas, cinnamon and sweetener, and toss until well combined. Line a large, flat baking tray with baking paper and spritz with 1 cal cooking spray. Lay a sheet of filo on top of the paper, spray with more cooking spray, then repeat with the remaining filo sheets. <\/p>\n\n\n\n

2. Spread the apple mixture lengthways in a line down the centre of the pastry, leaving a 2-3cm gap at each end. Fold the 2 ends over onto the filling, then fold one of the long sides over the top. Brush the remaining unfolded side with a little water, then carefully fold that over the top to enclose the filling. Carefully flip the strudel over so that the seam is on the underside, then spray with more cooking spray.  <\/p>\n\n\n\n

3. Bake for 35-40 minutes until crisp and golden. Leave to cool for 10 minutes, then evenly dust with icing sugar. Cut 6 equal slices and serve with the yogurt. <\/p>\n\n\n\n

Rhubarb and ginger crumble<\/strong> <\/h2>\n\n\n
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Simple to make and always a hit \u2013 it\u2019s a classic for a reason <\/p>\n\n\n\n

serves 4 
4\u00bd Swips per serving 
ready in 40 mins 
vegetarian<\/p>\n\n\n\n

What you need: <\/strong><\/p>\n\n\n\n

500g fresh rhubarb, cut into 5cm pieces  
juice of 1 orange  
4 level tbsp sweetener granules  
\u00bd tsp ground ginger  <\/p>\n\n\n\n

For the crumble:  <\/p>\n\n\n\n

25g plain flour  
1 level tbsp low-fat spread  
2 plain digestive biscuits  
1 level tsp sweetener granules  
\u00bc tsp ground ginger  
fat-free natural fromage frais, to serve <\/p>\n\n\n\n

What you do: <\/strong><\/p>\n\n\n\n

1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4. Put the rhubarb in a medium ovenproof dish with the orange juice, sweetener and ginger. Tip over 4 tbsp water and roast for 10 minutes or until softened.  <\/p>\n\n\n\n

2. Meanwhile, to make the crumble, tip the flour into a bowl, add the spread and rub together until the mixture resembles breadcrumbs. Put the biscuits in a sandwich bag and crush with a rolling pin until they\u2019re broken up into crumbs. Stir the biscuit crumbs, sweetener and ginger through the flour mixture.  <\/p>\n\n\n\n

3. Evenly sprinkle the crumble over the roasted rhubarb. Bake for 20 minutes or until the topping is golden brown and the filling is bubbling. Divide equally between 4 bowls, then dollop over the fromage frais. <\/p>\n\n\n

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Lemon curd sponge pudding<\/strong> <\/h2>\n\n\n
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Light and fluffy with a velvety citrus centre that begs you to dig straight in! <\/p>\n\n\n\n

serves 6 
4\u00bd Swips per serving  
ready in 40 mins 
vegetarian<\/p>\n\n\n\n

What you need: <\/strong><\/p>\n\n\n\n

1 cal cooking spray  
4 level tbsp lemon curd  
zest and juice of \u00bd lemon  
3 medium eggs  
25g caster sugar  
1 level tbsp sweetener granules  
75g self-raising flour  
150g fresh raspberries, to serve  
fat-free natural fromage frais, to serve <\/p>\n\n\n\n

What you do: <\/strong><\/p>\n\n\n\n

1. Preheat your oven to 180\u00b0C\/fan 160\u00b0C\/gas 4. Spray a medium ovenproof dish with low-calorie cooking spray. Mix the lemon curd and lemon juice until well combined and spread the curd mixture evenly onto the base of the dish.  <\/p>\n\n\n\n

2. In a large mixing bowl, beat the eggs, sugar and sweetener with an electric hand whisk on a medium speed for 5-8 minutes (the mixture should roughly double in volume and leave a ribbon-like trail when the beaters are lifted). Sift over the flour, add the lemon zest, then use a large metal spoon to gently fold the flour into the egg mixture, being careful not to knock out too much air. Pour into the ovenproof dish and use the spoon to gently spread it over the lemon curd mixture, right to the edges.  <\/p>\n\n\n\n

3. Bake for 15-20 minutes or until well risen and fluffy. Divide the sponge pudding equally between 6 bowls and serve with the raspberries and fromage frais. <\/p>\n\n\n\n

Join the pud club<\/strong> <\/h2>\n\n\n
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Slimming World members have access to hundreds of delicious dessert recipes, including tasty cakes, classic puddings and more. Join today<\/a> to unlock our full collection of slim-safe sweet treats! <\/p>\n\n\n\n

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Join Slimming World<\/a><\/div>\n<\/div>\n\n\n\n

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