Slimming World last minute Christmas cake recipe - 5½ Syns per portion скачать в хорошем качестве

Slimming World last minute Christmas cake recipe - 5½ Syns per portion

For more Slimming World recipes or to find out more about losing weight and getting healthier visit https://www.slimmingworld.co.uk/ 500g mixed dried fruit 250ml made-up hot black tea 3 level tbsp sweetener granules 2 tsp mixed spice 250g prepared pumpkin or butternut squash chunks 2 large eggs 1 level tbsp Sarson’s Browning 1 level tsp bicarbonate of soda 100g plain wholemeal flour 100g plain flour Put the dried fruit, tea, sweetener and mixed spice in a non-stick pan over a medium heat and slowly bring to the boil, stirring. Simmer, uncovered, for 3 minutes then remove from the heat, cover and leave to plump up overnight if you time. The next day, preheat your oven to 160°C/fan 140°C/gas 3 and line the base and sides of a deep 20cm x 20cm cake tin with non-stick baking paper. Put the pumpkin or squash in a pan of boiling water over a high heat and cook for 15 minutes. Drain well, tip into your food processor and whizz into a smooth purée. Stir the puréed pumpkin or squash, eggs, Sarson’s Browning and bicarbonate of soda into the fruit mixture, then sift over both flours and gently mix in. Spoon the mixture into the prepared tin and lightly level the surface. Bake the cake for 1 hour or until a skewer pushed into the centre comes out clean. Leave the cake to cool in the tin. Once it’s cooled and you’re ready to serve it, remove the cake from the tin and cut it into 20 slices. You can wrap the cake in grease-proof paper and foil then store in an airtight container for up to 1 week.