Coconut and Chocolate Puddings

INGREDIENTS (Serves 6)

◆ 75g low fat natural yogurt ◆ 100g dark muscovado sugar ◆ 2 eggs ◆ 125ml light coconut milk ◆ 150g plain wholemeal flour ◆ 30g cocoa powder ◆ 1½tsp baking powder ◆ 60g dark chocolate chips or dark chocolate (70% cocoa), finely chopped ◆ Finely grated zest of

1 orange ◆ 1tsp grated (peeled) fresh

root ginger For the sauce ◆ 225ml coconut water ◆ 30g cocoa powder ◆ 150g light soft brown sugar To serve ◆ 100g half fat crème fraiche ◆ 150g fresh mixed berries (raspberries, blueberries, strawberries) 1 Preheat the oven to 180°C/160°C Fan/Gas 4. Butter 6 8cm ovenproof ramekins and place on a baking tray. 2 For the puddings, tip the yogurt, muscovado sugar, eggs and coconut milk into a bowl and whisk until smooth. 3 Add flour, cocoa powder and baking powder and whisk to a smooth batter. Add half of the chocolate chips or chopped chocolate and mix well. 4 Spoon half of the batter into a separate bowl, add the orange zest and stir through. Add the grated ginger to the original bowl and stir through. 5 Spoon the batters into the prepared ramekins – the orange batter inti three and the ginger batter into the other three, dividing evenly. 6 Scatter remaining chocolate chips or chopped chocolate over the top. Set aside while you make the sauce. 7 Pour the coconut water into a small pan. Add the cocoa powder and brown sugar. Set over a medium heat and whisk until just hot and the sugar has melted and the cocoa combined.

8 Using a ladle, spoon some sauce over the top of each pudding, until each ramekin is just full to the brim. 9 Carefully transfer puddings to oven. Bake for 15min until bubbling and risen. The sauce will ooze over the sides, the sponge just firm to the touch. 10 Serve immediately with a spoonful of crème fraiche and mixed berries.

DON’T WORRY WHEN THE SAUCE OOZES OUT OVER THE SIDES OF THE POTS AS THE PUDDINGS BAKE AND RISE – THIS MEANS THEY’RE PERFECT!