Instructions:
- Combine dry ingredients: In a jug or mixing bowl, whisk together the whole wheat flour and salt.
- Whisk in liquids: Gradually add the almond milk and eggs to the flour mixture, whisking continuously until smooth and lump-free. Aim for a batter with a smooth, pourable consistency.
- Rest the batter: Cover the jug or bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, resulting in lighter and fluffier puddings.
- Preheat the oven and prepare the pan: While the batter rests, preheat your oven to 220°C (200°C fan, gas mark 7). Generously spray a 6-hole muffin tin with low-calorie cooking spray and preheat it in the oven for about 5 minutes. This ensures the tin is hot enough for optimal rise and browning.
- Bake the puddings: Carefully remove the hot tin from the oven and divide the batter evenly between the 6 wells. Bake for 20 minutes without opening the oven door, as this can cause the puddings to deflate.
- Serve and enjoy: After 20 minutes, check if the puddings are golden brown and cooked through. If needed, bake for a few more minutes.
- Serve immediately with your favorite Slimming World-friendly roast dinner or other dishes.
Tips:
- For extra protein and fiber, use a blend of whole wheat and all-purpose flour.
- If you prefer a richer flavor, use a small amount of low-fat butter or oil in the batter (add to the liquids with the eggs). This will increase the Syn value slightly.
- Be sure to use a non-stick muffin tin and generously spray it to prevent sticking.
- Don’t open the oven door while the puddings are baking, as this can cause them to collapse.
- Serve the puddings immediately while they are still hot and puffed up.
Additional notes:
- The Syn value of this recipe is an estimate and may vary depending on the specific ingredients you use and the portion size.
- This recipe is based on Slimming World principles, but it is always best to consult with your Slimming World consultant or plan for personalized guidance.