Chocolate banana puddings
4 medium, ripe
WW Spread, Hazelnut Cocoa
½ tsp, for dusting
1 x 3 second spray(s)
- Preheat oven to 160°C. Lightly spray 4 ramekins (or mini pudding moulds) with oil and set aside.
- Process bananas, eggs and cocoa powder in a food processor until smooth.
- Spoon half the mixture evenly into prepared ramekins. Add 2 teaspoons hazelnut cocoa spread to each and top with the remaining mixture. Place on a baking tray. Bake for 15-20 minutes, until risen and firm to touch.
- Remove from oven, stand for 2 minutes, then serve dusted with extra cocoa powder.