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Choc-raspberry puddings

Choc-raspberry puddings

3
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

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.

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