Sticky Toffee Pudding (Weight Watchers)

Sticky toffee pudding isn’t normally associated with Weight Watchers’ regimes but this recipe has 8 Weight Watchers’ ProPoints per serving. Three and a half weeks into the new year and I have been alcohol-free and raw food chomping. I’ve even slurping wheat grass and banana smoothies for breakfast. So it’s probably time I let my hair down a bit without doing too much damage. Hence the appearance of this relatively virtuous sticky toffee pudding. It’s from the new Weight Watchers recipe book, The Complete Kitchen. Unusally, it’s available to buy without attending a Weight Watchers members’ meeting.

Sticky Toffee Pudding with Weight Watchers

You’ll have noticed I often create mini portions of sweet treats on Maison Cupcake. A guaranteed technique to minimise calories without enjoyment is to make something really tasty but use pre-measured serving sizes. If you eat a single ready baked pudding, you’re likely to enjoy it as much as if you’d dolloped a huge serving from a large dish. But without eating too much of it by mistake.

So stir up the custard and spray those ramekins! Weight Watchers tend to recommend low-calorie cooking sprays. I’m a bit on the fence about these myself but supposedly they’re 1 calorie per spray. Look for olive oil based versions as these tend to be less nasty. Personally I prefer to dab a little oil on some kitchen paper and swipe it around the dish surface. But if you prefer to use sprays go ahead.

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5 from 1 vote

Sticky Toffee Pudding (Weight Watchers)

A comforting winter pudding that won't spoil your new year's diet resolutions.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dessert, pudding

Cuisine: British

Keyword: hot puddings, toffee flavour

Servings: 4

Calories: 419kcal

Author: Tamsin Burnet Hall

Ingredients

• 4 sprays cooking spray calorie controlled
• 50 g baking margarine soft, polyunsatured
• 50 g muscovado sugar dark or light
• 1 large eggs medium, whole, beaten
• 1 tsp vanilla extract
• 50 g flour wheat, white, self raising
• 1 banana medium sized
• 25 g dates raw without stone, chopped
• 1 tbsp milk skimmed
• 4 tbsp golden syrup level
• 300 g custard low fat, ready to serve

Instructions

• Preheat the oven to Gas Mark 4/180°C/350°F.
• Spray 4 individual pudding basins or ramekin dishes with low fat cooking spray.
• Beat the margarine and sugar together until light and fluffy. Gradually beat in the egg then stir in the vanilla extract. Sift in the flour and fold it in with a large metal spoon. Mash the banana and stir it in with the dates and milk.
• Put 1 teaspoon golden syrup into each pudding basin or ramekin. Spoon the creamed mixture on top.
• Cover tightly with pieces of foil. Stand the basins or dishes in a small roasting pan or baking dish and pour in enough warm water to come halfway up their sides.
• Bake for 25-30 minutes until set and golden. Cool for a few moments whilst you heat the custard, then run a knife around each one and turn them out. Serve with the custard.
  

Notes

Weight Watchers Recipe: 8 ProPoints per serving - based on Weight Watchers' system in 2012 when this recipe was published in "Weight Watchers The Complete Kitchen". Recipe reproduced with permission from the publisher. 

Reproduced with permission by the publisher in order to promote the launch of this book. From the new Weight Watchers’ book The Complete Kitchen by Tamsin Burnett Hall.