CHOC PUD­DING MAKEOVER

The proof of this pud­ding is in its health­ier dark choco­late. Grab a spoon and dig in!

Healthy Food Guide (Australia) - - CON­TENTS -

This de­li­cious dark choc dessert is per­fectly por­tioned

Warm choco­late self-sauc­ing pud­ding

Serves 8 Cost per serve $0.60 Hands-on time 10 min, plus 2 hours chill­ing Cook­ing time 10–12 min 150g 70% dark choco­late,

chopped ½ cup light evap­o­rated milk 2 ta­ble­spoons plain flour,

plus ex­tra, for dust­ing 2 eggs 4 ta­ble­spoons caster sugar 1 Place choco­late and milk into a saucepan; set over low heat. Stir un­til choco­late has melted. Set aside to cool slightly. 2 Spray 8 x ½-cup ramekins with oil. Dust with ex­tra flour. 3 Beat eggs and sugar with an elec­tric mixer for 5 min­utes, or un­til thick and pale and dou­ble in vol­ume. Pour in the choco­late mix­ture and sift in flour. Gen­tly fold bat­ter un­til just com­bined. 4 Di­vide bat­ter among ramekins. Re­frig­er­ate for at least 2 hours. 5 Pre­heat oven to 200ºC. Bake pud­dings for 10–12 min­utes un­til cooked at the sides but still soft and gooey in the cen­tre. Re­move from oven, set aside for a few min­utes, and serve.

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