Before I go into the history of this recipe I first need to give a little explanation. I live in North America, but I was born and lived three quarters of my life in Australia. This is why my recipes are sometimes a mish mash of North American and Australian terms. When I talk about pudding here I am using it in the Australian/British sense, in that this pudding is like a warm cake with a sauce.
This recipe is an adaptation of one that my grandmother used to make (and if I ever start to show full fat recipes on my site it will publish it in it's original form, seriously amazing), but even though I have cut the calories, it is still a really good dessert.
(Note to Australian readers - When I use 'tablespoon' measure in this recipe (and all my recipes for that matter, but it only really makes a difference in baking) I am referring to a North American/British tablespoon which is 15 ml. The standard Australian tablespoon measure is 20 ml.....don't ask me why. If you are using Australian measuring spoons remember 3 teaspoons = 1 North American Tablespoons......confused yet????)
2 oz lite butter 1/2 cup splenda 1 egg 1 teaspoon vanilla extract 1 cup self rising flour 1 tablespoon cocoa powder 1/2 cup skim milk Butter flavoured spray
For the sauce
1/2 cup granulated sugar 1 tablespoon cocoa powder 1 1/4 cups hot water
Preheat oven to 375 degrees f. Spray a 20 x 15 cm (or thereabouts) pan with butter flavoured spray. Cream together butter and splenda until light and fluffy. Add egg and vanilla and mix until combined. Shift together the flour and 1 tablespoon of cocoa. Fold in the sifted flour and cocoa alternately with the milk. Pour the mixture into the greased pan and top with the sugar and the remaining tablespoon of cocoa. Pour the hot water over the mixture. Bake for 30 minutes or until a toothpick inserted into the pudding comes out clean. Serve immediately.
Serving Suggestion - I wont lie to you with cold vanilla ice cream it is amazing., not even slightly low calorie though.