Preperation time: 15 minutes
Baking time: 20 minutes
Oven temperature: 180°C
• 180ml (100g) cake flour
• 250ml sugar substitute (such as Sugalite)
• 50ml cocoa
• 7ml baking powder
• 60ml plain fat-free yoghurt
• 2 extra-large eggs
• 15ml finely grated orange zest
• 250ml low-fat evaporated milk
• 125ml sugar substitute (such as Sugalite)
• 30ml boiling water
• 30ml cold water
• 10ml cocoa
• 10ml custard powder
• 10ml finely grated orange zest
1 Sift the flour, sugar substitute, cocoa, baking powder and a pinch of salt.
2 Whisk the yoghurt and eggs, then add the orange zest.
3 Add the dry ingredients to the liquid and stir until just combined.
4 Pour into a greased 16 x 26cm oven- proof baking dish or into individual dishes. Bake in a preheated oven for 20 minutes or until a skewer comes out clean.
5 Sauce While the pudding is in the oven, heat the evaporated milk with the sugar substitute in a small saucepan. Pour the boiling water over the cocoa to form a paste. Do the same with the cold water and the custard powder. Once the evaporated milk comes to the boil, add the cocoa and the custard, along with the orange zest. Stir over the heat and allow to simmer for a few minutes until the sauce starts to thicken.
6 Once the pudding comes out of the oven, spoon the sauce over it. Allow to stand for a few minutes so the pudding soaks up the sauce, then serve it warm.