Preheat oven to 180°C/fan 160°C/gas mark 5.
For the sponge, cream together the sugar and margarine in a bowl.
Add the Fate Low Protein All-Purpose Mix and the baking powder and rub together with your fingertips until it resembles breadcrumbs.
Add in the mixed spice and the mixed dried fruit and mix well.
In a separate bowl, mix together the ProZero, egg replacer, vanilla essence and golden syrup.
Add the ProZero mixture to the dry mixture and mix until well combined.
Pour into the greased muffin tray.
Bake in the oven for 15 minutes.
For the sauce, heat the brown sugar and butter in a pan, over a low heat until the butter has melted, and the sugar is dissolved.
Add ProZero to the sugar and butter mixture and bring to the boil for 8 minutes, stirring continually until thickened.
When the sponge has finished baking, allow to cool slightly, remove from the muffin tray and pour on the toffee sauce to serve.
ProZero is a food for special medical purposes and must be used under medical supervision.
- To make the sponge:
- 50g Sugar
- 50g Soft margarine
- 100g Fate Low Protein All-Purpose Mix
- 1 tsp Baking powder
- 1 tsp Mixed spice
- 50g Mixed dried fruit, chopped
- 75ml ProZero
- 1 tsp Egg replacer
- 1 tsp Vanilla essence
- 2 tbsp Golden syrup
- To make the toffee sauce:
- 100g Brown sugar
- 100g Unsalted butter (plus extra for greasing)
- 100ml ProZero
ENJOY IN MODERATION*
