white self-raising flour
½ cup(s), (75g)
1½ tbs, plus ½ tsp extra to dust
3 tbs, (alternate sweetener)
reduced fat oil spread
20 g, melted, cooled
⅓ g, (50g) thawed
- 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.
- 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.
- 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.