COOK­ING CLASS cho­co­late pud­ding

WW SE­NIOR FOOD ED­I­TOR LUCY KELLY WALKS YOU THROUGH HOW TO MAKE AN ALL-TIME FAVOURITE CHO­CO­LATE DESSERT.

Weight Watchers Magazine (Australia) - - Contents -

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. #

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