Scarlett WSticky Toffee Pudding
April 16th 2008 13:44
Sticky Toffee Pudding
About Sticky Toffee Pudding
Dates give this old favourite its delicious toffee texture while keeping the fat content down.
About Fromage frais
Fromage frais, also known as fromage blanc or maquée, is a dairy product, originating from Belgium and north of France. The name literally means “fresh cheese” (with fromage blanc meaning “white cheese”).
It is made in a similar fashion to cheese, with rennet and a starter culture being added to milk. However, unlike cheese, the curds are not allowed to solidify, but are stirred, giving fromage frais a texture similar to that of yoghurt.
Pure fromage frais is virtually fat free, bur cream is frequently added to improve the flavour, which also increases the fat content, frequently up to as high as 8%.
Fromage frais can be served either as a dessert similar to yoghurt, frequently with added fruit, or used in savory dishes.
INGREDIENTS
Serves 6
175 gm / 6 oz stoned natural dates
1 teaspoon bicarbonate of soda
175 gm / 6 oz self-raising white flour
175 gm / 6 oz dark muscovado sugar
50 gm / 1¾ oz 10% fat spread, plus extra for greasing
2 egg whites
1 teaspoon vanilla essence
For the sauce
1 tablespoon dark muscovado sugar
1 tablespoon golden syrup
3 tablespoons virtually fat-free fromage frais
1. Heat the oven to 180ºC / 350ºF. Lightly grease a 19-cm / 7½-in square cake tin and line the base with baking paper.
2. Roughly chop the dates. Place them in a small pan with 200 ml / 7 fl oz of water and bring to the boil.
3. Reduce the heat and simmer for 5 minutes, or until most of the liquid has been absorbed, stir in the bicarbonate of soda.
4. Place the flour, sugar, spread, egg whites and vanilla in a bowl and beat until blended and thick.
5. Stir in the dates then spoon the mixture into the cake tin and level the surface.
6. Bake for 35 – 40 minutes until well risen and firm.
7. To make the sauce, place the sugar, syrup and fromage frais in a pan and heat until melted and smooth, stirring.
8. Cut the pudding into square and serve with the sauce spooned over.
**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **
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