Baked Cottage Cheese Berry Pudding

Ingredients

• 1 cup (230 g) low-sodium cottage cheese (or low-fat cottage cheese)
• 4 (200 g) large eggs
• 3/4 cup (185 ml) low-fat milk
• 1 tsp (3 g) ground cinnamon
• 2 tbsp (42 g) date syrup
• 1 1/2 cups (135 g) rolled oats
• 1 tsp (5 g) sodium-free baking powder
• 2 cups (280 g) mixed berries
• 3 tbsp (24 g) chopped walnuts

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Method

1. Heat the oven to 190°C (375°F) and oil a 9 by 13 inch (23 by 33 cm) dish.
2. Blend the cottage cheese, eggs, milk, cinnamon and half the date syrup in a blender for a full minute, until completely smooth.
3. Blitz the oats to a rough flour, stir them in with the baking powder and pour it into the dish; it should sit no deeper than an inch.
4. Scatter the berries and walnuts over and bake 22-25 minutes, until risen and set in the middle. Cool 10 minutes, trickle the rest of the syrup over and cut into squares.