Microwave Chocolate Sponge Pudding
A moist, comforting sponge pudding steamed or baked to perfection, drenched in warm pouring syrup or rich toffee sauce.
Ingredients
- • 100 g self-raising flour
- • 125 g reduced-fat spread
- • 60 g white granulated sweetener
- • 60 g caster sugar
- • 25 g cocoa powder
- • 2 medium eggs
- • 1 tsp baking powder
- • 1 tsp vanilla extract
- • 2 tbsp low-calorie chocolate syrup, (for the topping)
- • a little extra reduced-fat spread, (for greasing)
Preparation Steps
Grease a 1.2 litre ovenproof pudding basin really well with reduced-fat spread. Cut out an 8cm disc of non-stick baking paper. Grease the disc of paper and place, greased side up, in the bottom of the pudding basin.
Place the flour, reduced-fat spread, white granulated sweetener, caster sugar, cocoa powder, eggs, baking powder and vanilla extract in a medium bowl. Beat with an electric whisk for 1-2 minutes on high speed, until you have a smooth cake batter. You can use a wooden spoon, but more effort will be needed.
Scrape the mixture into the prepared pudding basin using a rubber spatula. Level the surface if needed and loosely cover, leaving a small gap at the edge.
Microwave on high for 4 1/2-5 minutes. The pudding will be ready when risen, spongy and a knife inserted into the centre comes out clean. Leave to stand for 4-5 minutes, remove the covering and run a round bladed knife around the edge to loosen the pudding.
Turn out onto a serving plate, taking care as the pudding will be very hot. Spread the low-calorie chocolate syrup over the top of the hot pudding and allow it to melt and run down the sides.
Serve hot, alone, or with Custard or Chocolate Custard.