So, this version of Scan Bran Curly Wurly Cake is a great standby for when I just have to have cake. It’s not quite the real thing, but it’s as close as I can get without blowing the syns.
Serves 8 in theory. In reality, it tends to be 2 at most.
Syns 12 for the whole cake – or 6 if you’re counting the Scanbran as a HexB
Time About 40 minutes
One full sized Curly Wurly
One sachet Options (or other low cal hot choc)
4 Scan Bran biscuits
2 tbsp granulated sweetener
Pre-heat the oven to 200c (180c for a fan oven / Gas Mark 6)
Put the scan bran into a smallish bowl and add around 500mls boiling water.
Give it about five minutes and you should have softened scan bran. Pour off any excess water, give it a stir and you should have something like this:
Power through. Honestly. It does get better.
Beat both of the eggs and add the softened scan bran. Stir to combine.
Cut the Curly Wurly up into small pieces and add to the mix.
Pop into a cake tin or ovenproof dish (I use a silicone cake pan, which is perfect and doesn’t need any extra greaseproofing).
Cook until the cake’s just starting to come away from the sides (35 to 40 minutes).
When it’s cold (if you can wait that long) serve with a bit of fruit for extra sweetness.
I’m a great fan of Eggy Bread (we used to call it Gypsy Toast). Like many old favourites, a couple of tweaks makes it a great fit with Slimming World.
I love this on weekend mornings with a few grilled mushrooms and a couple of plum tomatoes.
Syns Syn free if using the bread as a HexB
Time 20 minutes
60g wholemeal bread (HexB)
Salt and pepper
1 – Beat the eggs lightly with salt and pepper to taste.
2- Dip the bread into the egg mix, allowing time for the bread to absorb lots of egg.
3- Spray a frying pan with fry light and heat till hot.
4 – Add the bread slices.
5 – Fry for a few minutes until lightly browned.
6 – Turn and cook the other side.
7 – Serve immediately.