Thursday, 9 June 2016


2 Tbsp xylitol
1 Tbsp apricot diabetic jam (optional)
2 free-range eggs
1 cup ground almonds (meel)...
1/2 cup fine desiccated coconut
1 tsp bicarbonate of soda (koeksoda)
Pinch salt
2 Tbsp butter
1 Tbsp brown vinegar
1/2 cup full-cream milk

1 cup fresh cream
1/2 cup butter
2 Tbsp xylitol
4 Tbsp water
Preheat the oven to 190 °C.

For the pudding, beat the xylitol, jam and eggs together until fluffy and creamy. Mix the dry ingredients in a separate bowl. Melt the butter in a small saucepan on medium heat. Add the vinegar and milk and stir. Remove from heat and add the milk mixture to the dry ingredients. Mix well. Next, add the egg mixture and mix well using a whisk or wooden spoon. Pour into an ovenproof dish and bake for 25–30 minutes or until firm but spongy and nicely browned.
For the sauce, melt all the ingredients together in a small saucepan on medium to high heat. Allow to simmer for 2 minutes, stirring constantly so that it does not boil over. Pour the sauce over the pudding as soon as it comes out of the oven. Serve with whipped cream

Yields 4–6 servings at 7–10 g carbs per serving.

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