Individual chocolate self-saucing pudding
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Sink your spoon beneath the light sponge layer to delve into the rich chcolate sauce below.
Ingredients
White self-raising flour
½ cup(s), (75g)
Cocoa powder
2 tbs
Brown sugar
75 g
Reduced fat oil spread
2 tbs, melted
Skim milk
¼ cup(s), (60ml)
Egg(s)
1 medium, lightly beaten
Vanilla bean extract
1 tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray four ¾-cup (180ml) capacity ovenproof dishes with oil.
2
Sift the flour and half the cocoa powder into a medium bowl. Add half the brown sugar and mix until well combined. Make a well in the centre. Whisk the melted spread, milk, egg and vanilla in a small bowl. Pour into the well in the flour mixture and stir to combine.
3
Spoon the mixture into the prepared dishes. Combine the remaining cocoa powder and brown sugar in a small bowl and sprinkle over the puddings. Carefully pour ¼ cup (60ml) boiling water over each of the puddings (see note). Bake for 10–12 minutes or until firm to touch. Serve.
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