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CHOCOLATE AND RASPBERRY PUDDING

Ingredients of Chocolate and Raspberry Pudding

•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 for the preparation of Chocolate and Raspberry Pudding

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 and1/4 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 suagr 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.

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.

One serve of this recipe represents 13% of the recommended daily energy intake of an average person.

This recipe Chocolate and Raspberry Pudding is low fat.

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