Baked Berry Pudding

Baked berry pudding.

Why this is peri-perfect… This is an indulgent one (350 cals) but we’re in it for the berries and dark chocolate… These pudding pots bring the best of both worlds - comfort and nourishment. The berries pack in antioxidants and fibre to support hormone balance and gut health, while the eggs add steadying protein to keep blood sugar (and mood) more even. A touch of wholemeal flour gives slow-release carbs for energy - without tipping you into a sugar crash. It’s a sweet treat that feels indulgent but won’t send your system spiralling. I love this with a dollop of pure Tassie cream. This is a decadent way to treat yourself and avoid spiking blood sugar.

Ingredients

600g mixed berries (cherries & blueberries work beautifully)

4 large eggs

40g butter, melted

70g wholemeal self-raising flour

35g dark chocolate (80%), roughly chopped

Method

1.     Prep the berries
If using frozen berries, thaw and bring to room temperature before baking (this ensures even cooking).

2.     Mix the batter
In a large bowl, beat together eggs, butter, flour until smooth.

3.     Combine & bake
Stir in the berries and dark chocolate and pour the batter into each lightly greased ramekin. Place on a baking tray and bake at 180°C (160°C fan) for 25–30 minutes, until just set and lightly golden.

4.     Serve
Enjoy warm straight from the oven, or chill for later. These puddings also reheat beautifully.

Per serve:Calories: 350 cal, Protein: 10 g, Carbs: 34 g, Fat: 18 g

Baked berry pudding