Chocolate Self-Saucing Pudding

Difficulty | Serves 8 | Book 4

chocolate self-saucing pudding recipe

2 egg whites
⅓ cup white sugar
½ teaspoon bicarb soda
1 x 110g jar Heinz® baby apple
¼ cup skim milk
2 tablespoons (30g) Flora Light® margarine melted
1 cup self-raising flour
¼ cup cocoa (Plaistowe®)

½ cup white sugar
¼ cup cocoa (Plaistowe®)
1¾ cups water

Per serve
Kilojoules573 (cals 137)
GI RatingMedium


Preheat oven 180ºC fan forced.

  1. Pudding: Beat egg whites and sugar into a large mixing bowl for one minute using an electric beater.
  2. Stir bicarb into apple sauce (it will froth) then add to bowl.
  3. Combine milk with melted margarine then add to bowl.
  4. Add sift flour and cocoa to bowl then gently fold flour into mixture in one go, treat this mixture as if it is a sponge. DO NOT BEAT as this will make the cake tough. The less the mixture is moved, the lighter the pudding.
  5. Coat a casserole dish (8 cup capacity) with cooking spray then pour mixture into dish.
  6. Sauce: Sprinkle sugar over top of pudding. Dissolve cocoa into water using a whisk, then gently pour water over top. Bake 40-45 minutes or until firm to touch in centre.

Suitable to be frozen.

Dietitian's tip

This dessert is quite high in carbohydrate and will add little nutritional value to your eating plan. People with diabetes may like to calculate the amount of carbohydrate that they have eaten in their meal before adding this dessert. Keep for special occasions.

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