CHOCOLATE SURPRISE PUDDING

Serves 8

3

large eggs, separated

75g

(3oz) caster sugar

25g

(1oz) chocolate icing sugar

115g

(4oz) self-raising flour

50g

(2oz) cornflour

2

tablespoons black cherry jam

1

large baking apple, peeled, cored and sliced

METHOD

Whisk

the egg whites until stiff. Add the yolks and whisk in.

Add

the caster sugar and whisk, adding the icing sugar as you whisk,

until all the sugar has dissolved.

Sift

the flour with the cornflour. Fold half the flour into the egg and

sugar mixture in a figure of eight action. When the flour is almost

folded in, add the rest of the flour in the same way until the

mixture is smooth. Set to one side.

Spoon

the jam on the base of a lightly greased casserole dish. Place the

slices of apple in a spiral shape on top and place the remainder in

the centre. Spoon the sponge mixture over the top.

Bake

in a preheated oven at 180C, 350F or Gas Mark 4 for approximately 40

minutes or until golden brown.

Leave

to cool for a few minutes, then loosen with a palette knife and turn

out onto a flat dish. Serve with low-fat custard (allow 50ml/2fl oz

per person).