Choc-raspberry puddings
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
White self-raising flour
½ cup(s), (75g)
Cocoa powder
1½ tbs, plus ½ tsp extra to dust
Sweetener, xylitol
3 tbs, (alternate sweetener)
Skim milk
2 tbs
Egg(s)
1 medium
Reduced fat oil spread
20 g, melted, cooled
Frozen raspberries
⅓ g, (50g) thawed
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Sift flour and 1 tbs cocoa powder into a bowl. Stir 1½ tbs sweetener. Make a well in the centre.
2
Whisk milk, egg and spread until combined. Add milk mixture to flour mixture and stir to combine. Fold in raspberries. Divide mixture among four ½-cup (125ml) capacity ovenproof dishes. Place dishes on a baking tray.
3
Combine ½ tbs cocoa powder and 1½ tbs sweetener in a bowl. Sprinkle over batter. Carefully pour ¼ cup (60ml) boiling water over cocoa mixture. Bake for 15 minutes or until just firm to touch. Dust with extra cocoa to serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.