Chocolate self-saucing pudding
(at time of publication)
- 1 cup self-raising flour
- ½ cup cocoa
- 1 cup firmly packed brown sugarlight brown cane sugarX
- ½ cup skim milk
- 1 egg
- 2 tablespoons reduced-fat spread, melted, cooled
- 1 cup boiling water
- icingfrostingX sugar
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.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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