Step 1 Preheat oven to 180°C. Lightly spray a deep 4 cup-capacity round baking dish with oil. Sift flour and 1/4 cup cocoa into a bowl. Add ¼ cup of the brown sugar and stir until combined. Whisk milk, egg and table spread in a jug. Add to flour mixture and stir until well combined. Pour batter into prepared dish and spread evenly. Smooth top with the back of a wet spoon (this produces a pudding that cooks evenly).
Step 2 Combine remaining cocoa and sugar in a bowl. Slowly whisk in boiling water, until smooth mixture forms. Pour over pudding batter (as it cooks, the topping sinks to the bottom of the dish, forming the sauce).
Step 3 Bake for 35–40 minutes, or until the top forms into a ‘cake’ and a skewer inserted into the centre of the pudding portion (top half) comes out clean. Stand for 5 minutes to allow sauce in base of pudding to thicken. Sprinkle with icing sugar and serve with ice-cream.
What we did
- Replaced butter with reduced-fat table spread
- Used skim milk instead of full cream
- Served with reduced-fat ice-cream
Original version per serve (incl. 1 scoop ice-cream)
1925kJ/461cal, protein 8.1g, total fat 20.6g, sat fat 12.8g, carbs 62.6g, sugars 44.9g, fibre 1.2g, sodium 336mg, calcium 171mg, iron 2.0mg
Save 635kJ, 14.2g fat, 10.6g sat fat