Chocolate self-saucing pudding
Time to make: 50 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 cup self-raising flour
- 1/2 cup cocoa
- 1 cup firmly packed brown sugarlight brown cane sugarX
- 1/2 cup trim milk
- 1 egg
- 2 tablespoons reduced-fat spread, melted, cooled
- 1 cup boiling water
- icingfrostingX sugar
Total fat 4g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 180ºC. Grease a deep 4-cup-capacity round baking dish. Sift flour and half of the cocoa into a bowl. Add quarter of the brown sugar and stir until combined. In a jug whisk milk, egg and spread in a jug. Add to flour mixture and stir until well combined. Pour batter into prepared dish and spread evenly. Smooth top with the back of a wet spoon (this produces a pudding that cooks evenly).
2 Combine the remaining cocoa and sugar in a bowl. Slowly whisk in boiling water until a smooth mixture forms. Pour over pudding batter (as it cooks, the topping sinks to the bottom of the dish, forming the sauce).
3 Bake for 35-40 minutes or until the top forms into a cake and a skewer inserted into the centre of pudding portion (top half) comes out clean. Stand for 5 minutes to allow sauce in base of pudding to thicken. Dust with icing sugar.
Serve with low-fat ice-cream.
Make it gluten free: Use gluten-free self-raising flour and cocoa and check icing sugar is gluten free.
Get the latest recipes, health news, expert nutrition tips & more…
Your privacy is important to us