Chocolate puddings with chocolate sauce
reduced fat oil spread
⅓ cup(s), (75g)
1 medium, lightly beaten
¼ cup(s), (60ml)
vanilla bean extract
white self-raising flour
¾ cup(s), (110g)
¼ cup(s), (25g)
sweetened skim condensed milk
½ cup(s), (125ml)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray four ¾ cups (185ml) capacity oven proof dishes with oil and line bases with baking paper.
- Using electric beaters, beat spread and brown sugar in a small bowl for 3-4 minutes or until pale and creamy. Beat in egg, then skim milk and vanilla. Gently fold in sifted flour and ¼ cup (25g) cocoa until just combined.
- Spoon mixture into prepared dishes. Bake for 15-20 mins or until just firm to the touch.
- Meanwhile combine condensed milk and 1 tablespoon of cocoa in a small saucepan over low heat. Stir until heated through. Turn puddings out onto serving plates. Spoon sauce over pudding and serve with strawberries.