MINI CHO­CO­LATE LAVA PUDDINGS WITH CHAI CUSTARD

Smart­points VALUE PER SERVE 7 | SERVES 4 PREP 20 mins | COOK­ING TIME 10 mins

Weight Watchers Magazine (Australia) - - Special Occasion -

2 tbs plain flour, plus ex­tra to dust moulds 45g Well Nat­u­rally No Sugar Added Rich Dark Cho­co­late, chopped 2 tbs Weight Watch­ers But­tery

Spread ⅓ cup (60g) Natvia Sweet­ener 1 egg 1 egg white ¾ cup (180ml) skim milk 1 tbs self-rais­ing flour 1 tbs co­coa pow­der 3 tsp corn­flour Pinch ground cin­na­mon Pinch ground car­damom Pinch ground gin­ger

1 Pre­heat oven to 200°C. Lightly spray four ⅓ cup (80ml) ca­pac­ity moulds with oil. Dust lightly with ½ tsp of ex­tra plain flour. Line bases with round of bak­ing pa­per. Mi­crowave cho­co­late and spread in a large heat­proof bowl on HIGH in 30 sec­ond bursts un­til melted. Stir in ¼ cup (45g) of Natvia un­til com­bined. 2 Beat egg, egg white and 1 tbs milk un­til com­bined. Stir into cho­co­late mix­ture. Stir in sifted plain and self-rais­ing flours and co­coa. Spoon mix­ture into pre­pared moulds. 3 Bake for 8 min­utes or un­til firm around edges and wob­bly in cen­tre. Stand for 1 minute. Run a knife around edges of moulds and in­vert onto serv­ing plates. Serve im­me­di­ately with the chai custard. 4 To make chai custard, com­bine corn­flour and spices with re­main­ing milk and Natvia in a small saucepan un­til smooth. Stir over medium heat un­til mix­ture boils and thick­ens. Set aside un­til just warm. #

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