Step 1 Preheat oven to 180°C. Lightly spray a 6- or 8-cup capacity ovenproof dish with oil. Sift flour, cocoa and sugar into a bowl. Stir through walnuts.
Step 2 In a separate bowl, mix together milk, spread and vanilla. Pour over flour mixture and stir until just combined (do not over-mix). Spoon mixture into dish.
Step 3 To make sauce, combine brown sugar, cocoa and cornflour in a small bowl. Sprinkle mixture over batter. Gently pour boiling water over the back of a spoon onto the pudding. Bake for 30–35 minutes, until pudding springs back when lightly touched. Serve immediately.
Serve with fresh berries (we like raspberries) and a scoop of low-fat vanilla ice-cream.
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