Chocolate puddings with chocolate sauce recipe
information
Calories per serving 210.
ingredients
low fat cooking spray
2 eggs
50 g (1 3/4 oz) caster sugar
75 g (2 3/4 oz) plain flour
25 g (1 oz) cocoa powder
2 drops vanilla essence
1 tablespoon skimmed milk
2 eggs
50 g (1 3/4 oz) caster sugar
75 g (2 3/4 oz) plain flour
25 g (1 oz) cocoa powder
2 drops vanilla essence
1 tablespoon skimmed milk
For the sauce
1 sachet low fat chocolate drink (e.g. High Lights)
300 ml (10 fl oz) boiling water
1 tablespoon cornflour
3 tablespoons chocolate flavour low fat yogurt
300 ml (10 fl oz) boiling water
1 tablespoon cornflour
3 tablespoons chocolate flavour low fat yogurt
method
1. Lightly spray four individual ramekin dishes or dariole moulds with low fat cooking spray and line the base of each with a circle of non stick baking parchment.
2. Preheat the oven to Gas Mark 4/180°C/fan oven I 60°C.
3. Place the eggs and caster sugar in a mixing bowl.
4. Using electric beaters, whisk until the mixture becomes fluffy and pale in colour
5. Sift the flour and cocoa powder into the egg mixture, folding it in with a metal spoon along with the vanilla essence and milk.
6. Divide the pudding mixture between the lined ramekin dishes or dariole moulds.
7. Bake for 15 minutes, until the sponges are firm and springy to the touch.
8. To make the sauce, place the sachet of chocolate drink in a medium saucepan with the water and cornflour
9. Cook, whisking, until the sauce is slightly thickened.
10. Remove the pan from the heat, allow the mixture to cool for about 20 minutes and then whisk in the yogurt.
11. Run a round bladed knife around the edge of each pudding.
12. Turn them out on to four serving plates. Drizzle the chocolate sauce over the puddings and serve them warm.
2. Preheat the oven to Gas Mark 4/180°C/fan oven I 60°C.
3. Place the eggs and caster sugar in a mixing bowl.
4. Using electric beaters, whisk until the mixture becomes fluffy and pale in colour
5. Sift the flour and cocoa powder into the egg mixture, folding it in with a metal spoon along with the vanilla essence and milk.
6. Divide the pudding mixture between the lined ramekin dishes or dariole moulds.
7. Bake for 15 minutes, until the sponges are firm and springy to the touch.
8. To make the sauce, place the sachet of chocolate drink in a medium saucepan with the water and cornflour
9. Cook, whisking, until the sauce is slightly thickened.
10. Remove the pan from the heat, allow the mixture to cool for about 20 minutes and then whisk in the yogurt.
11. Run a round bladed knife around the edge of each pudding.
12. Turn them out on to four serving plates. Drizzle the chocolate sauce over the puddings and serve them warm.
serving amount
serves 4
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