Cooking oil spray
40g (¼ cup) self-raising flour
40g (¼ cup) wholemeal self-raising flour
1 Tbsp dark brown sugar
1 Tbsp cocoa powder, sifted
20g light margarine, melted
80ml (1/3 cup) skim milk
1 eggwhite (from 50g egg)
150g frozen raspberries
Icing sugar, for dusting
45g (¼ cup, lightly packed) dark brown sugar
2 Tbsp cocoa powder, sifted
250ml (1 cup) boiling water
Preheat oven to 180°C (fan-forced). Spray a 1.25L (5-cup) ovenproof dish with oil. Put flours, sugar and cocoa powder in a small bowl. Stir until combined. Whisk margarine, milk and eggwhite in a small bowl and add to dry ingredients. Stir until combined.
Sprinkle raspberries over base of prepared dish. Spoon batter over raspberries, spreading evenly with the back of a spoon.
To make sauce, combine sugar and cocoa powder in a small bowl. Sprinkle over batter. Pour boiling water over the back of a metal spoon over the cocoa mixture.
Put dish on an oven tray and bake for 35-40 minutes or until cooked when tested with a skewer. Dust top with icing sugar and serve.
Nutrition Info PER SERVE 539kJ, protein 3.6g, total fat 2.4g (sat. fat 0.7g), carbs 22g, fibre 2.2g, sodium 130mg. Carb exchanges 1 1/2. GI estimate medium.