Try this Blueberry Chocolate Pudding recipe, or contribute your own.
- 1/2 tablespoon brown sugar
- 2 tablespoons boiling water
- 4 tablespoons (35g/1.2oz) frozen blueberries
- 1/2 teaspoon natural sweetener or your sugar of choice
- 2 tablespoons (25g/1.2oz) plain wholemeal or whole wheat flour (
- 1/2 tablespoon (3g/0.1oz) unsweetened cocoa powder
- 1 tablespoon natural sweetener or your sugar of choice
- 1/2 teaspoon instant coffee powder (can omit if you don't like
- 1/2 teaspoon melted coconut oil (i love the hint of coconut fla but you can use melted low fat butter instead)
- 4 tablespoons unsweetened almond milk
- 1/2 tablespoon unsweetened cocoa powder
- 1-2 tablespoons (extra) boiling water
- Carbohydrate 14.2654062561176 g
- Cholesterol 0 mg
- Fat 0.184093750078947 g
- Fiber 0.446125010443316 g
- Protein 0.279875000120022 g
- Saturated Fat 0.108440625046504 g
- Serving Size 1 1 Serving (30g)
- Sodium 4.57658472014638 mg
- Sugar 13.8192812456743 g
- Trans Fat 0.00833125000357277 g
- Calories 55 calories
Step-by-step
Preheat oven to 200C | 390F.
Grease a small ramekin with coconut oil spray or any cooking oil spray.
Combine the blueberries and raw sugar into the base of the ramekin.
Set aside.
In a small bowl, mix the flour, cocoa, coffee and sweetener/sugar.
Create a well in the centre, and add the melted oil/butter and milk.
Pour batter over the blueberries in the ramekin.
Make the chocolate sauce by combing cocoa powder, sugar and water in a bowl (you can use the same bowl you used for the batter).
Pour it over the cake batter and gently pour the *extra* boiling water over the back of a metal spoon over the cocoa mix.
Place ramekin into oven and bake for approx 15 - 20 minutes (depending on your oven) until cooked or when a toothpick inserted into the centre of the pudding comes our clean!Enjoy!.
