Sticky toffee pudding


This delicious recipe is from the newly released Pinch of Nom cookbook, on sale from good bookstores now

PinchOfNom-StickyToffeePuddings.jpg

Serves 4

Ingredients

  • Low-calorie cooking spray
  • 75g self-raising flour
  • 1 tsp baking powder
  • 1 tbsp black treacle
  • 3 tbsp granulated sweetener
  • 50g reduced-fat spread
  • 3 medium eggs
  • 1 tbsp golden syrup

 

Method

 

  1. Preheat the oven to 190°C (fan 170°C/gas mark 5) and spray four ovenproof ramekins with low-calorie cooking spray.
  2. Put all of the ingredients in a large mixing bowl (except the golden syrup) and whisk with an electric hand whisk until fully combined, light and airy.
  3. Distribute the golden syrup evenly between each ramekin. Top with the cake mixture and bake in the oven for 20 minutes until just cooked through.
  4. Remove from the oven and leave to cool slightly in the ramekins, then turn out into serving dishes. Serve with your choice of accompaniment.

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