Ginger Sponge Pudding

To cook in the oven:

1. Preheat the oven to 180°C and grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit the bottom of the dish. Then spoon the agave syrup on top.

2. Add the flour, spread, sweetener, caster sugar, eggs, baking powder, vanilla extract, and ground ginger to a mixing bowl. Then whisk with an electric whisk for 2 minutes — until light and creamy.

3. Scrape the cake mixture into the bowl, on top of the syrup layer.

4. Cut a 28cm circle of non-stick baking paper, then tear off a section of foil slightly bigger than the circle. Layer the paper, then foil, and wrap the top of the dish tightly — with the paper on the inside.

5. Place the basin into the oven and cook for 45 minutes, until a knife inserted comes out clean. Then remove the basin from the oven. Loosen round the edge of the basin with a knife and place a plate on-top. Then flip over onto the serving plate, slice, and serve.