Rhubarb and ginger sponge pots with orange drizzle

Rhubarb and ginger sponge pots with orange drizzle


  1. Preheat the oven to 180°C / 360°F / Gas Mark 4 and arrange 4-6 individual pudding basins.
  2. Put all of the compote ingredients into a pan and stew on a medium heat for around 15 minutes, until left with a thick compote. Leave to cool.
  3. Place a dollop of the compote in to the bottom of each of the pudding basins.
  4. To make the sponge, use an electric whisk or mixer to beat together the eggs and sugar until thick and creamy, then fold in the flour, baking powder and yoghurt. Pour a layer of this mixture over your compote and bake for 8-10 minutes.
  5. Meanwhile, make the drizzle by mixing all of the drizzle ingredients together in a bowl.
  6. To serve, turn out the sponge onto a dessert plate.
  7. Pour the orange drizzle over the top and serve with a spoon of Greek yoghurt.

Recipe from TOTAL Greek Yoghurt.

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These individual rhubarb and ginger puddings make a lovely fruity and healthy dessert


For the compote:
125g rhubarb, chopped
50ml water
50g Granulated Sweetener
25g stem or crystallised ginger
For the sponge:
50g Greek Yoghurt
3 eggs
50g Granulated Sweetener
100g plain flour, sieved
½ tsp baking powder
For the drizzle
30g Greek Yoghurt
60g icing sugar
Zest of half orange
Juice of half orange
To serve
170g Greek Yoghurt


Time: 30 minutes
Serves: 4-6
Nutrition: 363 – 242 Cals, 5-3.5g Fat, 1.5g-1g Sat Fat