The perfect winter warmer dessert pudding, moist and served with lashing of sugar free toffee sauce.
SOURCE OF PROTEIN - 98% SUGAR FREE – 46% LOWER CARBS
| Prep Time: | 20 minutes |
| Cook Time: | 60-65 minutes |
| Makes: | 1100g batter |
| Serves: | 5-6 puddings |
| Difficulty Level: | easy |
Serves 6
INGREDIENTS:
Cake Mix
- 1 packet Lakanto Vanilla Cup Cake Mix
- 4 tbsp Lakanto Brown Monkfruit Sweetener
- 2 large eggs
- 1 large egg yolk
- 160g unsalted butter, melted and cooled
- cooking spray (coconut oil spray)
- 4-5 tbsp warm water or milk
Toffee Sauce
- 1/4 cup Lakanto Brown Monkfruit Sweetener
- 50g unsalted Butter
- ½ cup double cream
For the cake:
- Preheat the oven to 140c.
- Prepare 6 individual pudding molds by spraying with coconut oil.
- In a medium sized bowl whisk the eggs and milk.
- Melt the butter and then whisk the butter into the eggs.
- Add the Lakanto Vanilla Cup Cake Mix and whisk until it forms a smooth batter.
- Spoon the mixture into the individual pudding molds and cover with clingfilm.
- Place the puddings into a oven tray with an inch of water in the base, place in the middle shelf of the oven and cook for 6-65 minutes at 140c.
- To check insert a skewer if it comes out clean its cooked.
To make the toffee sauce
- Melt the butter in a small pot until begins to go golden brown add the bakers classic syrup and Lakanto brown sweetener cook until it bubbles then add the double cream and reduce until thickened.
- Pour the toffee sauce over the pudding when ready.
RSLA0316*
Approx. Nutritional Information Per Serve 180g - Energy 2260 kJ (540 Cal) - Protein 7.6g - Total Fat 39.8g - Saturated Fat 24.7g - Carbohydrate 30.1g - Fibre 1.3g - Sugar 1.7g Sodium 283mg