Try this warm, winter, guilt-free dessert.


  • 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    Sift flour over chocolate mixture in saucepan and whisk to combine. Gradually whisk in eggs until combined.

  • 4.

    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.

  • Note:

  • 1.

    To release puddings, run a small knife around the edge of each mould before inverting onto serving plates.

  • 2.

    10 ProPoints value per serve


Recipe provided by Weight Watchers

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