2/3 cup self-raising flour
1/4 cup cocoa powder
1/4 cup caster sugar, plus 2 tablespoons extra
100ml skim milk
40g reduced-fat table spread, melted, cooled
Preheat oven to 160°C. Spray 4 x 3/4 cup-capacity ovenproof ramekins with oil.
Sift flour and half the cocoa into a large bowl. Add sugar and stir through. Place milk, egg and melted butter into a small bowl and whisk to combine. Add to flour mixture and stir until just combined. Divide mixture between prepared dishes.
To make sauce, combine remaining cocoa with extra sugar and sprinkle evenly over the pudding mixture. Carefully pour 1/4 cup boiling water over each pudding. Bake for 15–20 minutes, or until set. Stand for 2–3 minutes before serving dusted with cocoa powder.
Recipe sourced from: Australian Healthy Food Guide