COOKING CLASS chocolate pudding
WW SENIOR FOOD EDITOR LUCY KELLY WALKS YOU THROUGH HOW TO MAKE AN ALL-TIME FAVOURITE CHOCOLATE DESSERT.
CHOCOLATE SELF-SAUCING PUDDING Smartpoints VALUE PER SERVE 7 SERVES 6| PREP 10 mins COOKING TIME 35 mins
1 cup (150g) self-raising flour ¼ cup (25g) dark cocoa powder ½ cup (120g) xylitol ½ cup (125ml) skim milk 1 egg 50g Weight Watchers Buttery
Spread, melted, cooled 1 tsp vanilla extract
1 Preheat oven to 180°C. Lightly spray a 4-cup (1L) capacity ovenproof dish with oil. Sift flour and 1 tablespoon of cocoa powder into a bowl. Stir in half the xylitol and make a well in centre. 2 Use a fork to whisk milk, egg, spread and vanilla in a jug. 3 Pour wet mixture over dry ingredients and fold until just combined. Transfer to prepared dish. 4 Reserve 1 teaspoon of remaining cocoa powder and sift remaining over surface of batter. Sprinkle with remaining xylitol. Carefully pour 1½ cups (375ml) boiling water over batter (over back of a spoon to disperse it more widely). Bake for 30-35 minutes or until firm to a gentle touch. Sprinkle with reserved 1 teaspoon cocoa powder. #