55 g wholemeal flour
40 g pure icing sugar, sifted
30 g almond meal
30 g light margarine spread, melted, cooled
50 g dried figs, finely chopped
80 ml water
30 g dark chocolate, finely chopped
35 g cocoa powder
2 egg whites, lightly whisked
120 g frozen raspberries
60 ml freshly squeezed orange juice, strained
1 Tbsp granulated sugar substitute
- Preheat oven to 160°C (fanforced). Spray 6 x 100ml dariole moulds or ovenproof dishes with cooking spray. Line the bases with rounds of baking paper.
- Combine flour, icing sugar and almond meal in a medium bowl. Set aside.
- Heat the margarine, figs, water, chocolate and cocoa powder in a small saucepan over low, stirring, until chocolate is melted. Remove pan from heat and set aside for 2-3 minutes to cool. Whisk in egg whites
- Combine chocolate mixture with the flour mixture. Divide between moulds and smooth the surface. Place the moulds on a baking tray and bake for 12-15 minutes or until a skewer inserted into the middle comes out almost clean (you want them to be a little sticky). Set aside to cool slightly
- Meanwhile, to make the sauce, put the raspberries, orange juice and sugar substitute in a small saucepan. Cook, stirring often, over medium heat for 2 minutes or until raspberries soften.
- Push the mixture through a fine sieve into a jug and then return to pan. Bring the sauce to a simmer over medium heat. Simmer for 2-3 minutes or until the sauce reduces and is slightly thickened.
- Turn the puddings out onto serving plates. Spoon raspberry sauce over each and serve while still warm