by Weigh It Up


  • 2/3 cup wholemeal spelt flour

  • 2 tablespoons cocoa

  • 1 teaspoon baking powder

  • 1/3 cup Norbu

  • 50g dark melting chocolate, roughly chopped

  • 1/3 cup yoghurt

  • 1 tablespoon oil

  • 1 egg

  • 400g tin stoneless cherries in juice, drained

  • Sauce

  • 2 tablespoons Norbu

  • 3 teaspoons cocoa

  • 2/3 cup boiling water


  • 1.

    Preheat oven to 180°C and spray 4 oven-proof 1-cup ramekins with oil spray.

  • 2.

    Sift flour, cocoa powder and baking powder into a medium sized bowl, adding back the sifted out husks.

  • 3.

    Add Norbu and chocolate and mix well.

  • 4.

    Whisk together yoghurt, oil and egg, then gently stir through the dry mixture. Pour batter into the ramekins and top with cherries.

  • 5.

    Make sauce by combining Norbu, cocoa and boiling water in a jug, stirring until dissolved, then carefully pour over the four puddings and bake for 20-25 minutes.

  • 6.

    Serve with low-fat Greek yoghurt.

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