- Serves: 3
- Cook Time: 55 minutes
- Prep Time: 45 minutes plus chilling
- Effort: medium
- oil, for greasing
- 70 g self-raising flour
- ½ tsp baking powder
- 1/8 tsp salt
- 40 g polenta
- 55 g butter
- 70 g fructose
- 1 tsp clear honey
- 2 tsp mixed lemon and orange zest, finely grated
- 1 egg
- 50 ml low-fat crème fraîche
- 40 ml milk
For the coulis:
- 4 oranges, peeled
- 1 tsp fructose
- 1 tbsp chopped mint
Tips and Suggestions
Fructose, also known as fruit sugar, is found mostly in fruits and honey. Use caster sugar if you don't have any.
1. First make the coulis. Divide the oranges into segments. Using a small sharp knife, ease the flesh out of the membrane, working over a bowl to save the juice. Slice the segments into thirds.
2. Pour the juice in a small saucepan and add the fructose. Simmer over medium heat until reduced by one third. Add the segments, allow to cool, then chill.
3. Grease three ramekins and line the bottoms with greaseproof paper.
4. To make the polenta towers, sift the flour, baking powder and salt into a mixing bowl. Stir in the polenta.
5. Using electric beaters, cream the butter, fructose, honey and citrus zest together until fluffy. Add the egg, beating well after each addition.
6. Gradually mix the flour into the egg mixture. Fold in the crème fraîche and the milk, mixing thoroughly.
7. Spoon the mixture into the ramekins. Cover each with a circle of greased greaseproof paper.
8. Half fill a saucepan with water and bring to the boil. (Keep the water topped up throughout cooking.) Place the ramekins in a steamer basket set over the pan, taking care that the water does not touch the bottom of the steamer. Cover and steam for about 45 minutes or until puddings are firm.
9. Remove the puddings from the steamer basket and allow to cool slightly. Carefully turn out onto serving plates.
10. Add the mint to the chilled coulis before spooning around the warm polenta towers.
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