SERVES 4 | PREPARATION TIME 10 mins | COOKING TIME 40 mins
Preheat the oven to 180°C/350°F/Gas 4 and lightly grease a 20cm/8in round baking dish. Sift the flour, baking powder and cocoa powder into a bowl, then tip in the bran.
Mix together the vanilla, apple purée, milk and xylitol, and beat into the flour mixture. Stir in the raspberries, then spoon into the baking dish.
Combine the sauce ingredients with 400ml/14fl oz/generous 1½ cups boiling water, and pour gently over the batter. Do not stir the liquid in – it will seep in as it cooks.
Carefully put the dish in the oven and bake for 35–40 minutes until the pudding is firm on top but with a gooey chocolate sauce underneath.
Serve with extra raspberries, if you like. (This alternative dish can be kept in the fridge for up to 2 days.)
oil, for greasing
125g/4½oz/heaped ¾ cup wholemeal plain flour or gluten-free flour mix
125g/4½oz/scant ½ cup sugar-free apple purée
2 tsp baking powder
1 tbsp cocoa powder
1 tsp vanilla extract
125ml/4fl oz/½ cup soya milk
1 tbsp xylitol
150g/5½oz/scant 1¼ cups raspberries,
plus extra to serve (optional)
2 tbsp xylitol
1 heaped tbsp cocoa powder
This recipe is one of our client, Laura’s favourites