Chocolate Sponge Pudding

Preheat the oven to 180°C. Place a baking tray on the oven shelf. Grease a 1.2 litre ovenproof pudding basin really well with reduced-fat spread. Cut out an 8cm disc of non-stick baking paper. Grease the disc of paper and place, greased side up, in the bottom of the pudding basin.

Place the flour, reduced-fat spread, white granulated sweetener, caster sugar, cocoa powder, eggs, baking powder and vanilla extract in a medium bowl. Beat with an electric whisk for 1-2 minutes on high speed, until you have a smooth cake batter. You can use a wooden spoon, but more effort will be needed.

Scrape the mixture into the prepared pudding basin using a rubber spatula. Level the surface if needed. To make the lid for the pudding, cut out a 28cm disc of kitchen foil and a 28cm disc of non-stick baking paper. Place the foil disc on top of the non-stick baking paper disc to make a double layer. Make a double pleat across the width of the double layered lid.

Place the foil and non-stick baking paper lid on top of the pudding and fold the edges down over the rim of the bowl. Tie cooking string around, just under the rim, to hold the lid in place.

Place the pudding on the preheated baking tray in the oven and cook for 45-50 minutes. The pudding will be ready when it's risen and spongy. To check if it's cooked, snip off the string, remove the lid and insert a knife. It is cooked if the knife comes out clean. If you decide it needs a little longer, put the lid back on (no need to tie with string again) and return to the oven for a few more minutes.

When the pudding is cooked, remove the lid, run a round bladed knife around the pudding to loosen it and carefully turn out onto a serving plate. Take care as the pudding will be very hot. Spread the low-calorie chocolate syrup over the top of the hot pudding and allow it to melt and run down the sides.

Serve hot, alone, or with Custard or Chocolate Custard.