Chocolate & Raspberry Pudding
CAL P/SERVE
289
kJ P/SERVE
1210
FAT P/SERVE
3.8g
SODIUM P/SERVE
285g
Served in bowl with fresh raspberries and a berry sorbet or frozen yoghurt and you have one delicious and relatively healthy dessert the whole family can enjoy.
Ingredients
- 220g Self Raising Flour
- 1 Egg
- 20g 3 tablespoons Cocoa
- 100g Castor Sugar
- 200g Raspberries
- 1/4 cup water
- Pinch salt
- 1/4 cup low fat milk
- 2 tablespoons margarine, softened
SAUCE
- 2 cups hot water
- 2 tablespoons brown sugar
- 2 tablespoons cocoa
Method
- Preheat oven to 180C (350F).
- In a large bowl sift, flour, 3 tablespoons cocoa, pinch salt and 1/2 cup caster sugar. Set aside.
- In a small pot place frozen raspberries, 1/4 cup caster sugar and 1/4 cup water and simmer for 5 mins stir occasionally. Turn off heat and cool.
- Now with a whisk stir egg, milk, margarine into dry ingredients then raspberry mix.
- Pour your cake mix into your non stick baking dish. Sprinkle cocoa and sugar sauce mix over the cake mix, then gently pour hot water over.
- Bake for 40 - 45 mins or until you pierce top with skewer and not batter sticks to skewer.
- Serve in bowl with raspberries and a berry sorbet or frozen yoghurt.
Nutrition Table
Servings: 8
Serving size:175g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 1210 kJ | 694 kJ |
| 289 Cal | 166 Cal | |
| Protein | 5.9 g | 3.4 g |
| Fat, total | 3.8 g | 2.2 g |
| - Saturated | 1.8 g | 1.0 g |
| Carbohydrate | 54.7 g | 31.2 g |
| - Sugars | 32 g | 18.3 g |
| Sodium | 285 mg | 163 mg |
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