Chocolate Steamed Pudding
Everybody loves chocolate, and this is perfect for the occasional treat. Good quality chocolate tends to be lower in saturated fat than normal chocolate. Serves 6.
Ingredients
- 50g (2oz) unsweetened plain cooking chocolate (minimum 70% cocoa solids)
- 110g (4oz) plain flour
- 110 (4oz) caster sugar
- 1 tablespoon unsweetened cocoa powder
- 125ml (4fl oz) skimmed milk
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon grated nutmeg
- 75g (3oz) hazlenuts, toasted and chopped
- Margarine, for greasing
To Cook
Melt the chocolate in a bowl set over a saucepan of simmering water.
Combine the remaining ingredients, except for the hazlenuts, in a food processor or mixer and blend for 1 minute at high speed. Fold in the hazlenuts.
Lightly grease a 1.2 litre (2 pint) pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.
Place the basin on a rack set in the bottom of a saucepan. Pour boiling water into the saucepan until it comes three-quarters the way up the side of the basin. Cook over a medium heat for about 1 1/2 hours or until a knife or skewer inserted into the centre of the pudding comes out clean.
Remove the pudding from the saucepan and allow to cool for 10 minutes. Run a knife around the edge to loosen and invert on to a serving dish.
Per serving: 289 kcals, 13g fat, 3g saturated fat, 39g carbohydrate, 0.14g sodium
Taken from: Healthy Eating for Diabetes, by Antony Worrall Thompson with Azmina Govindji RD (Kyle Cathie ltd, £12.99)
