MINI PEAR AND CHOCOLATE PUDDINGS

PREP 15 MINS COOK 25 MINS SERVES 12 (AS A DESSERT)

2 ripe pears

60g egg

125ml (½ cup) skim milk

1 tsp vanilla extract

120g (¾ cup) wholemeal selfraising flour

35g ( cup) Dutch cocoa powder,

sifted

60g (¼ cup) caster sugar or

granulated sugar substitute 60g (¼ cup, lightly packed) dark

brown sugar

40g almond meal

50g dark chocolate, chopped 125ml (½ cup) Natvia No Added Sugar Chocolate Smooth Topping 1 Preheat oven to 140°C (fanforced). Spray 12 x 125ml (½ cup) ovenproof ramekins or 12 x 80ml (1⁄3 cup) non-stick muffin tin holes with cooking spray.

2 Peel and core 1 of the pears. Cut into pieces and put in a small bowl. Mash until smooth. Add the egg, milk and vanilla extract. Whisk until smooth. Set aside.

3 Put the flour, cocoa powder, sugars and almond meal in a medium bowl and stir to combine. Put the chocolate in a small microwave bowl. Cook on medium/50% for 2 minutes, stirring after 1 minute. Stir with a metal spoon until the chocolate is melted.

4 Add the flour mixture and melted chocolate to pear mixture and mix until well combined. Spoon the mixture into prepared ramekins.

5 Put the ramekins on an oven tray. Bake for 20 minutes or until mixture is just set. Use a knife to loosen puddings around edges and turn out onto small serving plates. Core the remaining pear and thinly slice crossways. Drizzle 2 tsp of the chocolate topping over each pudding and serve warm with pear.

Nutrition info

PER SERVE (with sugar) 653kJ, protein 4g, total fat 4g (sat. fat 1g), carbs 24g, fibre 3g, sodium 105mg • Carb exchanges 1½ • GI estimate medium

Nutrition info

PER SERVE (with sugar substitute) 581kJ, protein 4g, total fat 4g (sat. fat 1g), carbs 19g, fibre 3g, sodium 105mg • Carb exchanges 1½

• GI estimate medium