The Healthiest Syrup Sponge Pudding Ever! Made with Super Foods!


Makes 12-14


200g Carrots

200g Sweet Potato

80g Ready to eat Prunes

45g Granulated Sweetener

2 Capfuls Vanilla Flavouring

2 Capfuls Caramel Flavouring

60g Bread Mix

4 Eggs

Teaspoon Baking Powder

200ml Unsweetened Almond Milk

2 Tablespoons Golden Syrup

4 Tablespoons Light Aerosol Cream

1 Tablespoon Water

Butter Flavour Frylight


Method:


Blend the carrot, sweet potato and Prunes with the Almond Milk. In a separate bowl mix the sweetener and eggs with an electric mixer until pale then mix in the bread mix, flavouring, baking powder and 1 tablespoon golden syrup, add in the blended mix and whisk until fully combined.  Cover and place in the fridge to rise for at least 1 hour or overnight. Stir well before spooning into individual pudding basins, ramekins or a small microwaveable cup. Cover and cook on high for 60-90 seconds (depending on microwave wattage).

To make the sauce spray a pan with Frylight and add the remaining tablespoon golden syrup, heat until loosened and add the cream and water, mix well and simmer for a minute. Pour into a cold jug and leave to stand for a few minutes. Spoon a teaspoon over each cooked pudding just before serving.

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