Sara, how about making chickpea and apricot cake - that's wonderful hot, just like sponge pudding! If you leave out the apricots it won't cost you a HexB, just have it with fresh fruit instead. I used vanilla extract instead of almond. I know it sounds weird but it's yum!
1 tin chickpeas (drained & rinsed thoroughly)
1 tspn baking powder (½ syn)
4 tbspns Splenda (stays sweet during cooking unlike other sweeteners)
3 eggs
70gms dried apricots, chopped (HexB)
Almond extract
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Pre-heat oven to 180C
Line a small loaf or 7-8" sponge tin with baking parchment or spray it with Frylight
Blend together everything except the apricots until the mixture looks like cake mix. Stir in the apricots, put mixture into tin and bake for about 30 mins or until cooked.
Hope this works for you if you haven't already tried it!