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Ingredients
100g Weight Watchers Canola Spread
90g dark chocolate, coarsely chopped
1⁄3 cup (75g) caster sugar
1 tsp vanilla extract
¼ cup (35g) plain flour
2 eggs, lightly beaten
Icing sugar, to dust
Fresh raspberries, to serve
Method
Preheat oven to 180°C or 160°C fan-forced. Melt 10g spread in a small saucepan over low heat.Lightly grease four ½-cup (125ml) capacity dariole moulds with melted spread. Place in refrigerator until required.
Place remaining spread and chocolate in a small saucepan over low heat. Cook, stirring, for 3 minutes or until smooth. Remove from heat. Stir in sugar and vanilla.
Sift flour over chocolate mixture in saucepan and whisk to combine. Gradually whisk in eggs until combined.
Spoon mixture into prepared moulds (no more than two-thirds full). Place moulds on a baking tray and bake for 8–10 minutes or until edges are set and centre is still wobbly. Cool puddings in moulds for 1 minute before turning out onto serving plates (see tip). Dust puddings with icing sugar and serve with raspberries.
Tips
To release puddings, run a small knife around the edge of each mould before inverting onto serving plates.
Whether you fancy chocolate delicacies or traditional puddings and pies, Weight Watchers’ new winter dessert recipes will allow you to have a guilt-free indulgence on a chilly winters day. For more information and inspiration visit their website.
