Features / Food & Drink Bake of the week: Pinch of Nom’s Sticky Toffee Pudding By The Sunday Post May 31, 2019, 12:01 am Get a weekly round-up of stories from The Sunday Post: Thank you for signing up to our Sunday Post newsletter. Something went wrong - please try again later. Sign Up You’ll need: Low-calorie cooking spray 75g self-raising flour 1tsp baking powder 1tbsp black treacle 3 tbsp granulated sweetener 50g reduced-fat spread 3 medium eggs 1tbsp golden syrup Method: Preheat the oven to 190°C, fan 170°C or gas mark 5. Take four ovenproof ramekins and spray them with low-calorie cooking spray. Put all of the ingredients in a large mixing bowl, but keep the golden syrup to one side. Whisk with an electric hand-whisk until fully combined and the mixture is light and airy. Distribute the golden syrup. Try to make sure it is spread evenly between each ramekin. Top the ramekins with the cake mixture. Bake in the oven for 20 minutes until just cooked through. Remove from the oven and leave to cool slightly in the ramekins. Turn the ramekins out into serving dishes. Serve with your choice of accompaniment. Recipe courtesy of Pinch of Nom, by Kate Allinson & Kay Feathersone, Bluebird, £20. Enjoy the convenience of having The Sunday Post delivered as a digital ePaper straight to your smartphone, tablet or computer. Subscribe for only £5.49 a month and enjoy all the benefits of the printed paper as a digital replica. Subscribe More from The Sunday Post Christmas food taste test: This year’s best supermarket offerings from sticky toffee pudding cheese to halloumi in blankets
