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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