A rich and warming winter pudding, perfect served with a dollop of ice-cream on a cool evening.
Ingredients
- 1/3 cup self-raising flour, sifted
- 2 tablespoons desiccated coconut
- 2/3 cup brown sugar
- 1/3 cup cocoa powder, sifted
- 1/4 cup milk
- 20g butter, melted, cooled
- 1 egg
- 1/2 teaspoon vanilla extract
- 410g can pitted black cherries, drained, halved
- 1 cup boiling water
- Icing sugar mixture, to serve
- Vanilla ice-cream, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease four 1 cup-capacity baking dishes. Place on a baking tray.
- Step 2Place flour, coconut, 1/3 cup sugar and 2 tablespoons cocoa in a bowl. Whisk milk, butter, egg and vanilla together in a jug. Add milk mixture to flour mixture. Stir to combine. Fold through cherries. Divide between prepared dishes.
- Step 3Sift remaining sugar and cocoa together in a bowl. Sprinkle over dishes. Pour 1/4 cup boiling water over the back of a large metal spoon to cover 1 pudding. Repeat with remaining boiling water and puddings.
- Step 4Bake for 20 to 25 minutes or until pudding springs back when pressed gently in centre. Remove from oven. Cool for 5 minutes. Dust with icing sugar. Serve with ice-cream.
- High carb
- High fibre
- High protein
- Low sodium
- Vegetarian
Nutrition
1248 kj
Energy
9g
Fat Total
6g
Saturated Fat
4g
Fibre
6g
Protein
68mg
Cholesterol
164.26mg
Sodium
36g
Carbs (sugar)
46g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could use 1 cup frozen cherries, thawed, instead of canned. Self-saucing puddings: pouring boiling water over the back of a metal spoon prevents topping sinking into batter and helps produce maximum sauce.
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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