Slimming Choco-Raspberry Puddings with Chocolate Sauce

I am all about slimming desserts at the moment and finding something to satisfy my sweet craving. I had to do a chocolate one really didn’t I? I know that most of the time, people think that diet chocolate desserts taste foul (I completely agree… normally) but this is a serious hit of heaven which also gets some fruit hidden in there, as if you are anything like me, you often forget that you should really be eating a bit more fruit than you do. Unfortunately, this one isn’t suitable for home freezing and the recipe serves 4, so unless you are planning on having this every day, twice a day, you may want to half or quarter the recipe if it’s just for you. So, mixing bowls handy? Let’s dive right in with Slimming Chocolate Raspberry Sponge Puddings with Chocolate Sauce! I have also worked out the syn value for you!

Quick List of Ingredients (serves 4):

175g of Raspberries, don’t forget if you halve or quarter the recipe you can freeze the rest (free or speed food!)

2 Eggs

4 tbsp of artificial sweetener (2 syns so half a syn per person)

50g self-raising flour (8 syns so 2 syns per person)

4 tbsp of Cocoa (4 syns so one per person)

2 Sachets of Cadbury’s Highlights (4 syns so one per person)

2 tbsp of Cornflour (2 syns so half a syn per person)

Total Syns per person: 5 syns.

Method:

1. Preheat the oven to 200°C and grease and line 4 individual pudding basins ready. Then keeping a handful back for later, place 170g (minus the handful) of Raspberries in the bottom of the basins.

2. Place 2 eggs and 4 tbsp of sweetener into your mixing bowl (warned you that you’d need one) and whisk until the mixture leaves a thick trail (I gave up 2 mins in and got the electric one out!).

3. Sift 50g of self-raising flour and 4 tbsp of cocoa into the bowl and fold in using a metal spoon (specified what spoon because if you didn’t watch GBBO as closely as I did then you may not know!)

4. Divide the mixture between the 4 basins and place in a roasting tin. Pour in boiling water to halfway up the sides and bake for 20 minutes until they are firm or springy like puddings are meant to be.

5. Now, while they are cooking you should be making the sauce. Make up 2 sachets of Cadbury’s Highlights ( I kid you not) as per the instructions and pour into a pan. Mix 2 tbsp of cornflour into a paste with 2 tablespoons of water, then stir into the pan with the hot chocolate. Bring to the boil, stirring often, until it thickens

6. Take your puddings out of the oven, and rest for one minute. Turn out onto a bowl, sprinkle the remaining raspberries on top and drizzle your chocolate sauce over – delish!

**TIP**: Raspberries not your thing? Replace them with strawberries or mandarin segments (in their own juice not syrup!!) for your own unique twist!