Baked Chocolate and Cranberry Pudding

This chocolate pudding will satisfy your sweetest tooth without adding too many calories to your diet!

Ingredients
·         25ml boiling water
·         60ml dried cranberries, roughly chopped
·         2 large eggs (at room temperature)
·         85ml (75g) castor sugar
·         170ml (95g) self-raising flour
·         15ml cocoa powder

Sauce
·         125ml (110g) brown sugar
·         30ml cocoa powder
·         300ml boiling water
·         50g dark chocolate (with 70% cocoa solids), melted

Method
·         Pour 25ml boiling water over the cranberries and set aside to soak.
·         Beat the eggs until they are pale.  Add the castor sugar and beat until thick.
·         Sift the flour and cocoa over the egg mixture and fold in along with the cranberries and water. 
·         Spoon into a greased oven proof dish or individual dishes to three-quarters full.
·         Sauce – mix the brown sugar and the cocoa powder together.  Stir in the boiling water.
·         Pour the sauce slowly over the batter, over the back of a spoon. 
·         Bake in a preheated oven at 180˚C for 45 minutes (or 20 minutes if using individual dishes). 
·         Remove from the oven and set aside to stand for 15 minutes. 
·         Serve the pudding drizzled with melted chocolate.

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Article provided by: Lean Aubergine Dietetic Service:
Please contact:
Claremont - Kim Hofmann
Tel:           021 674 4666 or 084 206 2715
E-mail:      kimh.rd@mweb.co.za
Address:   Ambiente, 56 First Avenue, Harfield Village

Franschhoek - Karen Protheroe
Tel:          082 925 0931