Syrup sponge pudding

IN this week's healthy eating corner, Sharron McCormick brings readers her recipe for syrup sponge pudding.

"This is the healthiest syrup sponge pudding ever, made with super foods," Sharron said.

Ingredients

Makes 12 to 14

l 200g carrots

l 200g sweet potato

l 80g ready to eat prunes

l 45g granulated sweetener

l Two capfuls vanilla flavouring

l Two capfuls caramel flavouring

l 60g bread mix

l Four eggs

l Teaspoon baking powder

l 200ml unsweetened almond milk

l Two tablespoons golden syrup

l Four tablespoons light aerosol cream

l Butter flavour Frylight

Method

1: Blend the carrot, sweet potato and prunes with the almond milk.

2: In a separate bowl mix the sweetener and eggs with an electric mixer until pale then mix in the bread mix, flavouring, baking powder and one tablespoon of golden syrup.

3: Add in the blended mix and whisk until fully combined.

4: Cover and place in the fridge to rise for at least one hour or overnight.

5: Stir well before spooning into individual pudding basins, ramekins or a small microwaveable cup.

6: Cover and cook on high for 60 to 90 seconds (depending on microwave wattage).

7: To make the sauce, spray a pan with frylight and add the remaining tablespoon golden syrup, heat until loosened and add the cream and water, mix well and simmer for a minute.

8: Pour into a cold jug and leave to stand for a few minutes.

9: Spoon a teaspoon over each cooked pudding just before serving.

For regular updates and other delicious recipes, see Sharron's blog by logging onto: www.shape yourlife.uk