Low syn treacle sponge and custard, Nope! You aren’t seeing things. With only 3.5 syns each for the treacle sponge and less than 1/2 syn each for the custard this dessert is back on the menu! Not only is this the real deal but, because the sponge is cooked in the microwave, it’s also quick and easy.
When it comes to his evening meal my hubby doesn’t think he’s been fed if there isn’t something sweet for dessert. To keep him happy (Ok, I admit, it keeps me happy too) I make a dessert most evenings though I tend to base them around fresh fruit and yogurt. We’re quite happy with that most of the time, but just now and then, it’s a real pudding type of dessert that is called for. Given a choice my favourite pudding is usually a Sticky Toffee pudding, and to be honest, I thought that would be off the menu – well – like forever. That is until a recipe for Sticky Toffee Pudding Mug Cake came up on The Slimming Foodie. Yum! What can I say? If like me you love sticky toffee pudding hop on over there and get the recipe.
What’s not to love – I’m happy, I can have my fix of sticky toffee pudding while sticking to the Slimming World plan. The only problem is the hubby, he’s never been a fan of sticky toffee pudding (hopefully he’ll get better someday). There comes the night when he asks for a “real” pudding, preferably with custard. Thinking cap on I was inspired to adapt the mug cake principle of The Slimming Foodie Sticky Toffee Pudding to create a low syn treacle sponge pudding. My recipe contains a little full fat butter but the addition of yogurt means that the proportion of fat is still very small. I divide the sponge mixture into four ramekins which are microwaved individually. As there are usually just the two of us at home I find the second two puddings keep well in the fridge if covered with cling film – there is of course the
delight hardship of having to have treacle sponge two nights in a row.
You could serve these little beauties with yogurt of course, but well, for me it has to be custard with treacle sponge, even low syn treacle sponge. I have always preferred to make my custard the traditional way with eggs so this was a really easy recipe to adapt for Slimming World. The addition of a small amount of cornflour prevents the custard from splitting, but other than that, if you use milk from your HEa allowance it uses only free ingredients. I have used sweetener in the custard but if I’m making this for hubby I tend to make it without and then split the two servings adding sweetener to mine and sugar to his.
Next time you crave a real pudding give this one a try, I’m sure you won’t be disappointed.
- 2 tbsp golden syrup (Split into 2 separate portions)
- 2 level tsp butter
- 1 tbsp milk
- 2 level tbsp self raising flour
- 1 tsp baking powder
- 1 level tbsp granulated stevia
- 1 egg
- 1 tbsp fat free natural yogurt
- 550ml milk
- 4 egg yolks
- 2 tsp vanilla essence
- 2 level tsp cornflour
- 4 tbsp granulated stevia
- Place the 1 tablespoon golden syrup, milk and butter in a microwave safe bowl and microwave on high for 20 - 30 seconds to melt the butter.
- In a separate bowl mix the flour, baking powder and stevia together.
- Add the egg and yogurt to the dry ingredients along with the melted butter, milk and golden syrup mixture.
- Beat the ingredients together till well blended.
- Divide the mixture between four ramekins, they should be about ¾ full.
- Place one ramekin in the microwave and microwave on high for 30 seconds. Microwaves differ in the power output so check that it is cooked through (there should be no sign of uncooked mixture) if not cook in further 10 second bursts until the surface looks fully cooked.
- Repeat with the other 3 ramekins.
- Place the remaining spoonful of golden syrup in a small container and microwave for 10-15 seconds to warm through and melt.
- Run a table knife around the edge of each ramekin and upturn them into the serving bowls.
- Top each pudding with a teaspoon of the melted golden syrup. Serve with ¼ of the custard for each portion.
- Put the milk in a saucepan and place over heat to bring to the boil.
- Meanwhile place the egg yolks in a bowl and add the vanilla essence and cornflour. Stir well to combine them.
- When the milk comes to the boil remove from the heat and pour over the egg yolk mixture stirring all the time.
- Return the custard to the pan and place back over the heat, continue stirring constantly for about 1 minute until the custard thickens slightly.
- Remove from the heat and add the stevia mixing it well.
- Serve ¼ of the custard with each pudding.