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Chocolate Pudding

Crunchy Rhubarb Dessert

Ingredients

75 g Sugar, Caster, Average

4 Med Egg/200g Eggs, Medium, Average

300 ml Milk, Skimmed, Average

50g Flour, White, Self Raising, Average

4 Tbsp/21.6g Cocoa Powder, Dry, Unsweetened, Average

50 g Butter, Reduced Fat, Fresh, Average

Method

  1. Preheat the oven to 180C/Fan 160C/ Gas Mark 4 and lightly oil 6 x 175ml/6floz ovenproof dishes.
  2. Place the butter and sugar into a large bowl, cream together using an electric whisk until pale and fluffy.
  3. Separate the eggs and add the yolks to the bowl.  Beat again until smooth, add in the milk, cocoa and flour and blend using the electric whisk until smooth and quite runny.
  4. Wash the whisk heads, then whisk the egg whites together in a separate bowl until they form soft peaks. Gently fold into the chocolate mixture.
  5. Divide between the dishes.  Bake for 12 mins or until risen.

Serve immediately.

 

 

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RECIPE INFO

SERVES: 6

PREP TIME: 10min

COOK TIME: 15min

READY IN: 25min

 

NUTRITION INFO

Per Serving:

Calories: 181.6kcal

Fat: 7.2g

Protein: 7.6g

Carbs: 23.3g

Fibre: 1.5g

Fruit and Veg:
0 servings

 

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Published: 11.03.2008