Sugar free recipe was // Sucralose (Splenda) Toxicity Information Center

[Guest guest]

I agree it is very difficult to make a decent sugar free cake - the best recipe I ever had for a Christmas Pudding - you can't tell it from a normal recipe -

 

soak about 1kg of dried fruit of choice in alcohol of choice - I use sherry or port and a bit of brandy = I usually soak for 6 weeks - 24 hours is great

 

puree 8 ripe bananas

 

process bread of choice to fine breadcrumbs - use wholemeal - I use gluten free

 

spices & vanilla as desired

 

Grease a pudding basin

 

Mix the banana puree and the bread crumbs with the vanilla and spices - then force as much dried fruit into this as the mix will hold, press into the basin and seal

 

Boil for 3 hours. Serve with cream or custard, or ice-cream or brandy butter or all of the above.

 

Last year I made a Christmas cake with this recipe but its nicer hot as a pudding

 

Best,

 

Jane

 

 

 

-

Lynn Ward

Friday, March 21, 2008 12:24 PM

Re: Sucralose (Splenda) Toxicity Information Center

At 07:42 PM 3/20/2008, you wrote:I use it to sweeten drinks primarily. the liquid. Not really much for cooking. As you say, too much of it and there is this funny bitterness. And, there is always the issue to what to add to make up the bulk. Thought perhaps the bulk stuff might be different. Oh well, guess on those few occasions that I makes cakes and the like any more, I'll stick with the tried and true - sugar. Since neither one of is diabetic or has any particular reaction to sugar. Back when my kids were young, for a while I thought one of my boys had a sort of an allergic reaction to sugar, so began making everything as if he were a diabetic. Recipes may have gotten better now, but I'll tell you, there was no way to disguise a sugar-free cake!!Lynn

[Guest guest]

At 02:53 AM 3/21/2008, you wrote:

thanks! I'll have to try this during the holidays.

Lynn

 

I agree it is very difficult to make a

decent sugar free cake - the best recipe I ever had for a Christmas

Pudding - you can't tell it from a normal recipe -

 

soak about 1kg of dried fruit of

choice in alcohol of choice - I use sherry or port and a bit of brandy =

I usually soak for 6 weeks - 24 hours is great

 

puree 8 ripe bananas

 

process bread of choice to fine

breadcrumbs - use wholemeal - I use gluten free

 

spices & vanilla as desired

 

Grease a pudding basin

 

Mix the banana puree and the bread

crumbs with the vanilla and spices - then force as much dried fruit into

this as the mix will hold, press into the basin and seal

 

Boil for 3 hours. Serve with cream or

custard, or ice-cream or brandy butter or all of the above.

 

Last year I made a Christmas cake

with this recipe but its nicer hot as a pudding

 

Best,

 

Jane