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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Warm, gooey chocolatey goodness - perfectly portioned!
1 Preheat oven to 180ºC. Grease 8 small (½ cup capacity) ramekins. Into a medium bowl, sift flour and half of the cocoa. Add ¼ cup of the brown sugar and stir until combined. In a jug whisk milk, egg and spread. Add to flour mixture and stir until well combined. Divide batter among prepared ramekins. Spread evenly and smooth tops with the back of a wet spoon (this helps puddings cook evenly).
2 In a medium bowl combine the remaining cocoa and sugar. Slowly whisk in boiling water until a smooth mixture forms. Gently pour over puddings evenly across the ramekins (as it cooks, the topping sinks to the bottom of the dish, forming the sauce).
3 Bake for 30-35 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 fresh berries.
Make it gluten free
Use gluten-free self-raising flour and cocoa and check icing sugar is gluten free.
Calories 195 cal
Kilojoules 815 kJ
Total fat 4.1 g
Saturated fat 1.2 g
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