Recipe
Syrup/jam sponge pudding
Recipe highlights
Total cooking time:
10 minutes to mix and 20–25 minutes to bake
Category:
Low Protein Diet - Exchange value 0* (0 exchange per serving )
Servings:
6
Ingredients**
50g butter at room temperature
50g caster sugar
1 tsp vanilla essence
115g Loprofin Mix
1 tsp Loprofin Egg Replacer
1 tsp baking powder
100ml Sno-Pro
75g golden syrup or 75g jam
Method
- Preheat the oven to 170°C.
- Place the butter, caster sugar and vanilla essence into a large bowl and beat the mixture for 1–2 minutes until light and creamy.
- In a separate bowl, mix the Loprofin Mix, Loprofin Egg Replacer and baking powder.
- Stir into the creamed mixture along with the Sno-Pro, mix until a soft smooth batter is achieved. Do not overbeat.
- Lightly grease a 1 lb bowl and insert a circle of greaseproof paper at the bottom.
- Place the golden syrup or jam in the bottom of the bowl and cover with the cake mixture.
- Bake for 20–30 minutes until the cake rises and is firm to touch.
- Allow to cool in the bowl for 5 minutes before transferring onto a serving plate.
- Serve with low protein custard or ice cream.
Chef's tips:
- You can add the zest of a lemon/orange to the mixture.
- Leave out the syrup/jam and add 50g of dried fruit to make a spotted dick.
- You can also steam this pudding for 1½ hours.