Panda Flour Sticky Toffee Pudding
Nutritional information if dividing into 12 portions:
Each portion contains: 178 Calories / 17g Fat / 1.3g Carbohydrates / 2.0g Protein / 5.9g Fibre
As with all UK labels, the carbs listed above are already net carbs. Do not subtract the fibre.
100g Panda Flour
175g Golden Sweetener (you can use the original sweetener - we use golden for the colour)
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
275g Double Cream & Water (half and half - 137g of each)
100g Melted Butter
2 Large Eggs
3 tbsp (45ml) Low Carb Treacle / Golden Syrup (see below)
100g Golden Sweetener (you can use the original white sweetener - we use golden for the colour)
50g Double Cream
Add the sweetener to a saucepan over a medium heat. If you’e using white sweetener, don’t mix it around - this will help it caramelise at the bottom of the pan. Golden sweetener can be mixed more frequently.
The sweetener will begin to dissolve. Once it has completely melted, add the double cream and whisk. It should start to froth and bubble immediately. Once the mixture starts to calm down, add the butter. It should now be bubbling gently.
Keep the pan on the heat to reduce the caramel down a little. Once done, turn the heat off and let it cool. Then transfer to a jar for storage.
Preheat the oven to 170°C.
Whisk together the cream & water, melted butter and eggs.
Add the golden syrup (see above) and golden sweetener and whisk again.
Finally, add the Panda Flour, bicarbonate of soda & baking powder and whisk to form a batter.
Add a teaspoon of ‘golden syrup’ into the bottom of small oven-proof pudding dishes lined with greaseproof baking paper, then divide the batter between the dishes.
Bake for 15-20 minutes. Carefully turn the dishes upside down to place the pudding on a plate. Enjoy!