Tuesday, 20 November 2012 - , , , , , 2 comments

RECIPE : Sticky Puddings!


To celebrate Gregg Wallace, (Masterchef Judge Extraordinaire), becoming the new face of Weight Watchers for 2013, I just had to devise a pudding in his honour!
There are so many Sticky Toffee Pudding recipes out there-even Weight Watchers ones, so I decided to design 'Sticky' Puddings-ie; Bite-sized puddings on a stick!
These squidgy little cakes are
only 1pp/approx 56kcals per square.
My recipe makes 25 bite-sized morsels.

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With Christmas approaching, it's important not to feel like you are missing out on all the treats. Sometimes a small taste of a few delicious treats can be better than a large portion of one...So, I've come up with lots of small, low Propoint/calorie ideas you can serve over the festive period. I'll be sharing these with you over the next few weeks.

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 For my 'Sticky' Puddings, I've kept the propoints low by using some interesting ingredients in place of traditional 'cake' ones. There's no butter at all either. The idea was to produce a dense cakey/pudding-type treat, firm enough to pop a cocktail stick into, even when serving warm.
If you like carrot cake, you'll love these. Instead of carrot, I've used butternut squash which gives a natural sweetness and great texture. I've also used banana and dried fruits to further sweeten the pudding.
The gooey toffee topping is 'tangified' with lemon and ricotta. Each bite-sized serving is completed with a fresh raspberry and a tiny dusting of icing sugar.

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You Will Need:

300g Butternut Squash
50g Ready-to-eat Dried Apricots
50g Dried Cranberries
2 Tablespoons Water
1 Fresh Banana
1 Medium Egg
50g Ricotta Cheese
100g Self Raising Flour
2 Tablespoons Granular Sweetener
1 Tablespoon Cinnamon
1 Teaspoon Mace

*

For the Topping:

40g Caster Sugar
200g Light Soya 'Cream'
(It's measured in grammes on the packaging)
100g Ricotta Cheese
Zest and Juice of 1 Lemon

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Start by peeling and chopping the butternut squash into chunks. Pop into a bowl with the dried fruits, spices and 2 tablespoons of water. Cover and microwave until the butternut squash is really soft and mashable. This took two 5 minute bursts in my microwave.



Once the mixture has cooled down, pop it into a blender with the banana. Blitz until you have a smooth, soft 'paste'.



Add the egg, sweetener, 50g ricotta and flour 1 tablespoon at a time whilst blending. (No need to sieve the flour).



Spray your baking tin with Frylght Oil then dollop the mixture into it. For bite-size squares, you need a square brownie tin. For more traditional slices, use a round one.
Pop into a pre heated oven at 200 degrees centigrade for 30-40 minutes. This pudding won't rise or brown like a regular cake, but will set, remaining soft and squidgy with a fudge-like texture.

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The Topping:



I've used this soya 'cream' as it's the lowest propoint/calories of any cream or half-fat cream I could find (2pp/74kcal per 100ml).



 While the pudding is in the oven, make the topping. Put the sugar and 100ml of the light Soya 'cream' into a small saucepan. Slowly bring to the boil, stirring occasionally.



Cook on a medium heat until it turns into a thick, sticky goo-a bit like condensed milk.



Add the remaining soya 'cream', the ricotta and zest and juice of the lemon, stirring well. This makes a silky, beautiful, thick topping.



Once the base is cooked and firm to touch, pop it out of the tin and allow to cool down slightly...but this pud needs to be served warm for ultimate squidgyness.
Cut into 25 even squares. Top each square with a teaspoon of sticky topping and a fresh raspberry. Insert a cocktail stick into the side of each one for easy devouring when handing round!
Finally, dust with a fine sprinkling of icing sugar for a snowy finish. (You need very little. Click HERE for my post about Twist and Sprinkle Icing Sugar).

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Here's how the multiples work out;
For the squares;
1=1pp
2=3pp
3=4pp
4=5pp
5=6pp
6=8pp


For a traditional approach, baked in a round cake tin, here's how the portions work out.
If cut into:
6 portions, they are 5pp/approx.233kcal each 
8 portions, they are 4pp/approx.175kcal each
10 portions they are 3pp/approx.140kcal each

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Squodge.

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TIP:

You can make this in advance. The base also freezes well. Make sure you heat the pudding base gently before serving. Leave the topping out of the fridge so it's at room temperature.

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PRINT RECIPE HERE

2 comments:

Melanie 21 November 2012 at 22:09

Love the look of your blog, and as a fan of MC will have to give this recipe a go thanks for sharing xx

Janey 22 November 2012 at 10:15

Thanks Melanie! x

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