Just before my January healthy eating resolve dissolved, I was sent some sachets of Truvia to use. The sachets come in ⅓ of a teaspoon and are really designed for use in cups of tea or coffee. One sachet is equivalent to a teaspoon of sugar.
There has been a re-emergence of interest in stevia recently which is the main constituent of Truvia. Stevia (Stevia rebaudiana) is a plant which tastes incredibly sweet, but has zero calories, making it quite tempting as a sugar substitute. It does have a bit of an acquired taste, but in all its years of use, no negative effects have yet been proven.
Truvia is a sweetener derived from the Stevia plant. The compounds it contains are very sweet but are not sugar and have no calorific value. It also contains a bulking agent, erythritol, another non calorific sweetener – presumably to make it more practical to use. We’ve grown stevia for many years and use it to sweeten stewed fruit, tomato sauce and so on. Our plant was unfortunately killed in the hard winter of a couple of years ago, but we still have some dried leaf left. I was interested, therefore to try a commercial product which dispenses with all the green leaf material leaving just the active ingredients in a white caster sugar like form.
Anyway, I don’t like sweet drinks so had no interest in using it in my cup of tea. Instead I had some left over bread I thought would lend itself very nicely to a bread and butter pudding. It’s been years since I made this very British pudding – I have no idea why I’ve waited this long because it’s a really good one. I also had some lovely fairtrade chocolate to finish off, so I included that along with the bread.
Sugar Free Bread and Butter Chocolate Pudding Recipe (almost!)
This is what I did to feed 4:
- Buttered a small Pyrex casserole dish.
- Cut 14 slices of a large white baguette – about 1 cm thick.
- Spread each slice with butter.
- Laid 7 slices at the bottom of the dish.
- Chopped 60g of dark chocolate (TraidCraft 72%) and scattered half over the bread slices.
- Layered the remaining bread over the top and scattered on the remaining chocolate.
- Whisked 2 eggs well with 200ml milk, 1 tsp vanilla extract and 3 level teaspoons of Truvia.
- Poured this over the bread and left to soak for 15 minutes.
- Baked in the middle of the oven at 180C for 25 minutes.
This turned out even better than I was hoping; I had been concerned that the chocolate on the top would burn, but no, it melted beautifully. The top was crisp and buttery and the bottom was smooth and custardy. The chocolate gave it an added richness that turned it from an everyday pudding (as if I made puddings every day) into a special event. We ate it warm whilst the chocolate was still melted and it felt truly decadent, but really wasn’t. The Truvia gave just the right level of sweetness, but had an aftertaste which is not unpleasant, but takes some getting used to if you are unfamiliar with it. Greedy souls that we are, CT and I consumed the whole thing in one sitting. It was soooo worth it. At least we knew the sugar count was low!
I am submitting this to Calendar cakes, a monthly blogging event hosted by Laura Loves Cakes and Dolly Bakes. The theme this month is for a healthy New Year, New You so I hope this virtually sugar free pudding fits the bill.
As I was using up left over bread and chocolate (not sure that one counts really, as I never find it difficult to use chocolate) I’m entering this into Credit Crunch Munch which you can find out about with hosts Fab Food for All and Fuss Free Flavours.