Chocolate cup pudding
1 heaped tablespoon self-raising flour
1 heaped tablespoon cocoa powder, plus extra, to dust
1 tablespoon brown sugar
2 tablespoons fresh or frozen raspberries
1 1/2 tablespoons trim milk
1/4 teaspoon vanilla extract
Total fat 6g
Saturated fat 2g
Dietary fibre 2g
1 Sift flour and cocoa powder into a small bowl. Stir sugar through flour-cocoa mixture.
2 Add raspberries to bowl and stir to coat with dry mixture.
3 Whisk milk, egg and vanilla in a separate small bowl. Add wet ingredients to dry ingredients and stir with a fork until just combined. Don’t overmix or pudding will be tough.
4 Spoon mixture into a 200ml capacity cup or mug and transfer to microwave. Cook on high for 60-90 seconds or until pudding rises and top just sets. Don’t overcook.
5 Dust pudding with extra cocoa powder and serve immediately.
In step 2, coat raspberries well with dry ingredients to stop them sinking to the bottom.
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