2 oz. unsweetened baking chocolate (minimum 70% cocoa solids)
4 oz. all-purpose (plain) flour
4 oz. granulated or superfine baker's sugar
1 tbsp. unsweetened cocoa powder
4 fl. oz. non-fat milk
1 tsp. baking powder
1/2 tsp. ground nutmeg
3 oz. hazlenuts, toasted and chopped
Margarine, for greasing pudding basin
Melt the chocolate in a bowl set over a saucepan of simmering water.
Combine the remaining ingredients, except for the hazlenuts, in a food processor or mixer and blend for 1 minute at high speed. Fold in the hazlenuts.
Lightly grease a 2 1/2 pint (1.2 liter) pudding basin with margarine. Spoon the batter into the basin. Cover with a lid or a pleated greased sheet of foil tied securely with string.
Place the basin on a rack set in the bottom of a saucepan. Pour boiling water into the saucepan until it comes three-quarters the way up the side of the basin. Cook over a medium heat for about 1 1/2 hours or until a knife or skewer inserted into the center of the pudding comes out clean.
Remove the pudding from the saucepan and allow to cool for 10 minutes. Run a knife around the edge to loosen and invert on to a serving dish.
Makes 6 servings.
Per serving: 289 calories, 13g fat, 3g saturated fat, 39g carbohydrate, 0.14g sodium
Source: Healthy Eating for Diabetes, by Antony Worrall Thompson with Azmina Govindji RD.
Date: September 18, 2006