OneDeterminedChick
Oh my gosh, im back AGAIN
No probs....
Sticky Toffee Pudding
Serves 6 & 4 pts per serving
15 mins to prepare & 25-30 mins to cook
Ingreds
Low fat cooking spray
250g ready to eat dried stoned dates, chopped
250ml strong black tea
15g artificial sweetener
55g low fat spread
2 eggs
1/2 tsp bicarb of soda
150g self raising flour
1tsp mixed spice
30g light brown soft sugar
150g 0% fat greek yoghurt
1/2 tsp vanilla extract
Preheat oven to gas mark 4/180 deg. Mist a 20cm square cake tin with low fat spray and set aside. Place the chopped dates in a pan with the tea. Bring to the boil, then reduce the heat and simmer for 3-5 mins until the dates are soft. Set aside.
Beat the sweetener with 25g of the low fat spread and the eggs. Sift in the bicard of soda, self raising flour and mixed spice. Stir to combine, then stir in the dates and tea. Scrape into the tin and bake for 20 mins until firm to the touch.
Meanwhile, make the sauce by melting the remaining low fat spread with the sugar in a pan and bubble for 2 mins until golden. Remove the pan from the heat and stir in 1 tbsp of the yoghurt. Return the pan to a low heat and stir in the remaining yoghurt and vanilla extract. Gently heat for 3-4 mins, stirring until warmed through. Slice the pudding into 6 pieces and serve with warm sauce.
Good luck Jess if you attempt them, I certainly will do when I have the chance. Cos Sticky toffee pud is my fav!!
Also come across a mini brownie bites recipe in an old handout....will post that tomoro....x
Sticky Toffee Pudding
Serves 6 & 4 pts per serving
15 mins to prepare & 25-30 mins to cook
Ingreds
Low fat cooking spray
250g ready to eat dried stoned dates, chopped
250ml strong black tea
15g artificial sweetener
55g low fat spread
2 eggs
1/2 tsp bicarb of soda
150g self raising flour
1tsp mixed spice
30g light brown soft sugar
150g 0% fat greek yoghurt
1/2 tsp vanilla extract
Preheat oven to gas mark 4/180 deg. Mist a 20cm square cake tin with low fat spray and set aside. Place the chopped dates in a pan with the tea. Bring to the boil, then reduce the heat and simmer for 3-5 mins until the dates are soft. Set aside.
Beat the sweetener with 25g of the low fat spread and the eggs. Sift in the bicard of soda, self raising flour and mixed spice. Stir to combine, then stir in the dates and tea. Scrape into the tin and bake for 20 mins until firm to the touch.
Meanwhile, make the sauce by melting the remaining low fat spread with the sugar in a pan and bubble for 2 mins until golden. Remove the pan from the heat and stir in 1 tbsp of the yoghurt. Return the pan to a low heat and stir in the remaining yoghurt and vanilla extract. Gently heat for 3-4 mins, stirring until warmed through. Slice the pudding into 6 pieces and serve with warm sauce.
Good luck Jess if you attempt them, I certainly will do when I have the chance. Cos Sticky toffee pud is my fav!!
Also come across a mini brownie bites recipe in an old handout....will post that tomoro....x
