| | Chocolate and raspberry self-saucing pudding
Chocolate and raspberry self-saucing pudding
Chocolate and raspberry self-saucing pudding 4.3-5 9
  • Calories: 860 kj
  • Fat: 8.1g
  • Carbohydrates: 23.9g

How to Make:

  1. Preheat oven to 170°C/150°C fan-forced. Grease an 8 cup-capacity round dish.
  2. Combine flour, 1/4 cup cocoa and 1/2 cup Splenda in a bowl. Place milk, eggs and margarine in a bowl. Whisk to combine. Add egg mixture to flour mixture and stir until just combined. Fold through raspberries. Spoon into prepared dish. Smooth top.
  3. Combine remaining Splenda and remaining cocoa in a bowl. Sprinkle over pudding. Pour 11?2 cups boiling water over the back of a metal spoon over pudding. Place on a baking tray. Bake for 30 to 35 minutes or until centre springs back when lightly touched (cover with foil if over-browning). Dust with extra Splenda. Serve warm with extra raspberries.
Time for preparing:
35 min.
Servings:
8

Ingredients:

  • 1 1/3 cups wholemeal self-raising flour
  • 1/2 cup NESTLE BAKERS' CHOICE Cocoa, sifted
  • 2/3 cup Splenda
  • 3/4 cup skim milk
  • 2 eggs
  • 80g low-fat margarine, melted, cooled
  • 3/4 cup frozen raspberries
  • Extra Splenda, to serve
  • Extra frozen raspberries, thawed, to serve
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