Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Pyrex pudding bowls suitable for microwaves and ovens.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Caramel Syrup Sponge Microwave Oatbran
- 45g oatbran – HexB or 7.5 syns
- ¼ teaspoon baking powder**
- 1 egg
- ½ tablespoon sweetener
- ½ teaspoon salted caramel flavouring
- 2 tablespoons fat free greek yogurt
- 1 tablespoon Sweet Freedom caramel syrup – 1.5 syns (not sure this syrup is widely available so if you can’t get it just use the normal fruit syrup instead, or Silver Spoon golden syrup, just adjust the syns accordingly)
- Add the dry ingredients to a bowl and give a quick mix.
- In another bowl whisk the egg and salted caramel flavouring until pale and fluffy and stir in the yogurt.
- Stir the egg mixture into the dry ingredients until well combined.
- Leave to soak for a few minutes.
- Put the syrup in the bottom of your dish and pour the oatbran mixture over the top ensuring its covered.
- Place in the microwave for 2 minutes 20 seconds (please experiment with the timings as they will vary for different microwaves).
- Check a skewer comes out clean and the top springs back when you poke it.
- Turn out of the dish by putting a plate over the top and flipping it over and serve with fruit and a nice cuppa. Or turn it into a pudding and enjoy with custard.
- Enjoy either hot or cold.