Saucy chocolate pudding
Nutrition Info.(per serve)
½ cup almond meal
2 teaspoons baking powder
½ cup pitted prunes, chopped
2 tablespoons cocoa powder, plus extra to garnish
½ cup coconut sugar
½ cup trim milk
1 tablespoon olive oil
1 teaspoon vanilla
1½ cups boiling water
1 cup reduced-fat Greek-style yoghurt, to serve
1 cup frozen raspberries, to serve
Total fat 11g
Saturated fat 3g
Dietary fibre 3g
1 Preheat oven to 180°C. Lightly spray six ramekins with oil.
2 In a large bowl, combine almond meal, baking powder, prunes, half of the cocoa and half of the coconut sugar. In another bowl, combine egg, milk, oil and vanilla. Add to dry mix and stir to combine.
3 Divide batter evenly among ramekins. In a cup, combine remaining sugar and cocoa, then sprinkle over batter.
4 Over the back of a large metal spoon, slowly pour the boiling water evenly to cover each pudding (approximately 2 tablespoons of water per pudding).
5 Place puddings on an oven tray and bake in the oven for 20 minutes until cooked through. Serve with a dollop of yoghurt and a few raspberries, garnishing with an extra sprinkle of cocoa powder.
Make it gluten free: Check baking powder, cocoa and yoghurt are gluten free.
What we did
A traditional recipe uses plain flour, butter and sugar, but we upped the fibre and reduced the free sugars by making ours with almond meal, using less sugar and adding prunes.
We also used trim milk and olive oil instead of butter, which slashed the sat fat.
To make the comparison fairer, we increased the number of serves in the classic recipe from 4 to 6, and served it with raspberries, omitting the suggested ice cream or whipped cream on top.
|1580kj||910kj||42% fewer kJ|
|8g||3g||63% less fat|
|40g||18g||55% less sugar|
|2g||3g||50% more fibre|
|140mg||170mg||21% more calcium|
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