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Tamara Jane's pudding recipes - 12 November

Apple berry bread pudding

Beetroot and chocolate puddings

Apple and fresh date crumbles

Apple berry bread pudding - a low-fat version of a favourite

8 large apples, peeled, chopped 
1/2 cup pure maple syrup 
1 cup apricot jam 
12 thin slices wholegrain fruit bread, cut into triangles 
150g fresh or frozen blueberries 
3 eggs 
6 egg whites 
4 cups skim milk 
2 teaspoons vanilla extract 
1/4 cup caster sugar 
1/2 teaspoon ground nutmeg 
1 teaspoon pure icing sugar


1. Preheat oven to 160degC Combine apples and maple syrup in a saucepan over medium heat. Cover and cook for 5 minutes or until apples are tender but still hold their shape.

2. Spread a layer of jam over 1 side of each piece bread. Place half the fruit bread over base of a 9-cup capacity, ovenproof baking dish. Top with half the apple mixture and sprinkle with half the blueberries. Repeat layers with remaining bread, apple mixture and blueberries.

3. Combine eggs, egg whites, milk, vanilla, caster sugar and nutmeg in a jug. Pour over pudding. Stand for 15 minutes to allow bread to absorb some of the liquid.

4. Bake for 45 to 50 minutes (loosely cover with foil after 30 minutes if top becomes too brown) or until custard is set. Sprinkle with icing sugar. Serve warm.

Beetroot and chocolate puddings

Melted butter, to grease 
2 tbsp caster sugar 
150g butter, at room temperature 
280g (1 1/4 cups) caster sugar, extra 
3 eggs 
150g (1 cup) self-raising flour 
30g (1/4 cup) cocoa powder 
2 large (about 200g) beetroot bulbs, roots and stems trimmed, peeled, coarsely grated 
2 tbsp milk 
8 scoops vanilla ice-cream, to serve 
Spiced chocolate sauce 
200g dark chocolate, coarsely chopped 
185ml (3/4 cup) thickened cream 
2 tsp ground cinnamon 
1 tsp ground ginger 
1/4 tsp ground cardamom


1. Preheat oven to 180degC. Brush eight 200ml timbales (flat-bottomed metal moulds) or ceramic heatproof ramekins with melted butter to grease. Sprinkle the insides of the dishes with caster sugar to lightly coat, shake out any excess. Place on a baking tray.

2. Use an electric beater to beat butter and extra sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour and cocoa together in a bowl. Use a large metal spoon to fold half the flour mixture into the butter mixture. Stir in the beetroot and milk. Carefully fold in remaining flour mixture.

3. Spoon the mixture evenly into the prepared moulds or ramekins and use the back of a spoon to smooth the surface. Bake in preheated oven for 30 minutes or until a skewer inserted into the centre of each pudding comes out clean.

4. Meanwhile, to make the spiced chocolate sauce, combine the chocolate and cream in a medium saucepan over low heat, and cook, stirring occasionally, for 3-5 minutes or until the chocolate melts. Add the cinnamon, ginger and cardamom, and stir until well combined.

Apple and Fresh Date Crumbles- Diabetes friendly

4 golden delicious apples, peeled, cored, chopped 
100g fresh dates, pitted, chopped 
1/3 cup (80ml) fresh orange juice 
1 cinnamon stick 
1/3 cup rolled oats 
50g slivered almonds 
2 tbsp shredded coconut


1. Preheat oven to 180degC. Place apples, dates, orange juice and cinnamon stick in a saucepan and bring to the boil. Reduce the heat and simmer covered for 2-3 minutes or until just tender.

2. Discard the cinnamon stick and divide the mixture among 4 x 1/2 cup ovenproof dishes.

3. Combine oats, almonds and coconut. Sprinkle over the top and bake for 8-10 minutes. Serve with cream if desired.