Cooking Slimming World Sweet & Sour

As part of Global Week at Nottingham Trent Uni, at Fly FM we decided to film a cooking programme of international foods. My contribution was a slightly adapted version of Slimming World’s sweet and sour recipe. I added tinned pineapple which you would need to syn for, but without it it’s 1 syn per portion. Enjoy my many bemused facial expressions!


Vegan and Slimming World friendly coconut rice pudding


The creaminess of the pudding rice is enhanced by coconut milk, for a vegan, diet friendly dessert that feels decadent!

Throughout childhood, I had an allergy to cow’s milk. I grew out of it as I got older, but I still prefer to use non-dairy milk where I can because I don’t like the taste even now. If you follow Slimming World, the Healthy Choice A/HexA allowances for non-dairy milks are so much bigger as well! 1 litre of unsweetened almond milk, 400ml unsweetened soya milk, or 600ml of the coconut milk I used in this recipe, so a serving of this is entirely syn free if you use it as your Healthy A choice.

120g pudding/arborio rice.
800ml Alpro coconut milk (UHT or chilled).
Fresh or frozen fruit of your choice, I used frozen black forest berries.
Sweetener or truvia if desired.

This really couldn’t be simpler to make. On the hob, place the rice and coconut milk into a pot. Stir well, and gently bring to the boil.

Chop fruit of your choice, defrost frozen berries if required. (For Slimming World, if you cook the fruit it needs to be synned)

Simmer gently for 30-35 minutes, make sure that you stir regularly to prevent it from sticking. Cook slowly until all liquid is absorbed and the rice is cooked.

Spoon the fruit on top, and add sweetener or truvia if desired.

You could make this with hazelnut, almond or even chocolate soya milk for a cocoa hit. This made three large portions but would easily feed four, if you’re not greedy like me! I had some heated up for breakfast the following morning, it was a lovely alternative to porridge.

Spring time cupcakes! Lemon curd, and white chocolate & vanilla

Come on Spring, we know you like to be fashionably late but this is bordering on rude! With yet more snow on the ground, what better way to cheers things up this Easter than with some suitably pretty cupcakes. Featuring … Continue reading

Mickey Mouse birthday cake

Mickey Mouse birthday cake

After the success of the Moshi Monster Katsuma cake, my youngest nephew asked if he could have a Mickey Mouse cake. Now, as only Grandma’s Victoria sponge will do (I’m relegated to cupcake duty for birthdays), I rolled out a … Continue reading

Banana bread…

Banana bread…

I made banana bread tonight for the first time in ages, it’s my absolute favourite! I can’t believe it’s been so long. I’ve had a few people ask me for the recipe so I’ve added it in below. Feel free … Continue reading

Dark Chocolate & Morello Cherry Loaf Cake

Dark Chocolate & Morello Cherry Loaf Cake

  This is a decadent one… After a request from friends for something darker, I decided to adapt one of the lovely Nigella’s recipes, the original of which you can see here. This was meant to be cupcakes originally, but … Continue reading


Moshi Monster Katsuma birthday cake

Something a little different today. My nephew loves Moshi Monsters, especially Katsuma. It’s his birthday this week and he’s been asking for a Katsuma cake so I thought I’d give it a go!

He wants Grandma’s sponge cake with buttercream so I’ve built this on a disc of fondant to place on top of the cake. All of this is edible.

As it was my first proper attempt at working with fondant, I traced a picture of Katsuma onto grease proof paper and cut out all of the separate pieces, before rolling out the fondant and placing the shapes on top. I then cut around them with a sharp knife, but for the more intricate/smaller pieces a cocktail stick worked surprisingly well.

To secure the layered pieces I used a tiny bit of jam.

Let me know what you think!