Working weekened & Wholewheat Baked Chocolate Pudding

This past Saturday was a crazy busy day – I had to get onto an unscheduled project call. Despite working as a freelancer I try to make it a point to not work on weekends. And Sundays I don’t put on my laptop. But then these are difficult times and something on the project needed my attention for about an hour. I had promised the children a dessert that ay since I don’t bake cakes regularly. I bake usually one in 2 weeks or so. The rest of the time I bake healthy biscuits and crackers. And am trying to use this time to also get better at breads.

What is a quick to do dessert that doesn’t need me to mix for long and it’s the oven that does the work?

Well, this Chocolate Pudding it is that came to my rescue – no butter, refined white flour or refined white sugar. And yet it hit the flavour spots and managed to help this busy mother keep her promise of a yum dessert 🙂 

And I could smile as I got more time to sit and watch my children play rather than toiling away in the kitchen. With enough cooking to do already, we shouldn’t be adding to our workload by working on elaborate desserts loaded with no nutrition. There are ways to make simple, healthy and quick desserts.

A note – use good quality cocoa powder if you are baking this. I always insist on regular ingredients but the quality should be superlative. And supporting your local farmers.

This is not a sponsored post – I used Indian Natives Cocoa Powder and it worked really well in this dessert.

Baked Wholewheat Chocolate Pudding

200 gms Wholewheat Flour

150 gms unrefined raw sugar

100 ml cold-pressed oil

3 free range eggs

1 tsp baking powder

3 tbsp unsweetened cocoa powder.

Method –

  1. Whisk the oil, eggs and sugar in one big bowl.
  2. Sift the flour, baking powder and cocoa power.
  3. Add the dry ingredients to the wet mix.
  4. Give it a good whisk and then divide them into greased ramekins.
  5. Set a water bath in the oven( bain-marie method). Fill a long tray with high sides, with water.
  6. Set the ramekins inside that tray so that the water surrounds them but does not enter the ramekins.
  7. Bake for 40-45 minutes at 165 degrees C so that it bakes slowly and evenly, and retains a custard like texture.
  8. Release it from the ramekins and plate once cooled off.

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