Sticky Toffee Pudding

This is possibly the most successful paleo alternative I have ever made.

My client is trying to steer clear of wheat and sugar.  The reason behind this is that most things made from wheat are generally high in sugar and unhealthy fat.  By avoiding wheat, you are avoiding just about every product that contains unhealthy fat, meaning that the fat left to you is all good!  Some research seems to suggest that wheat and sugar have an inflammatory reaction in the body - not just in the stomach but also smooth muscle (arterial walls for example) and joints.

Avoiding sugar reduces the over the top insulin response your body has to a sudden, sharp rise in blood glucose levels.  This evens out your energy and mood levels over the day.

One day my client came for a meeting and told me she had spent most of her previous pregnancy eating sticky toffee pudding and custard.  She blames the weight gain she experienced in her previous pregnancy on sticky toffee pudding!

She needed a fix.  She needed it now and she needed it to be as clean as possible!

This dessert took literally ten minutes to make.

For the toffee sauce:

60g salted butter
1/2 cup honey
1/4 cup coconut cream

Boil furiously for the time you make the cake mix

For the sponge mix:

200g creamed coconut (also known as coconut butter or coconut manna)
1 tsp baking powder
a squirt of honey
4-6 eggs

Add the honey, then the eggs one at a time to the melted coconut and baking powder
Add enough eggs so that it is a slightly runny cake batter consistency
Once the toffee sauce is boiled, share out between 6 cup cake cases
Add spoonfuls of cake mix on top until it nearly reaches the top of the cases
bake until golden and the cakes spring back when pressed.  Do not overbake.

Turn out upside down so the sauce covers the cake and serve with chilled coconut cream.

While this recipe is by no means calorie free, it is a better alternative to shop-bought, wheat and sugar-rich sticky toffee pudding!

Enjoy!