Valentines Baked Chocolate Pudding


  • 1 cup / 35g Cambrooke MixQuick
  • 1 tbsp / 9g 100% unsweetened cocoa
  • 1/4 cup / 55g butter
  • 1/2 cup / 104g brown sugar
  • 1/4 cup / 120ml non-dairy creamer
  • Optional: 1/2 tsp / 2.5g vanilla extract
  • Optional: 1 tsp / 5g red food coloring


  • Preheat oven to 375 F.
  • Cream sugar and butter in a large mixing bowl. Add vanilla extract (optional).
  • In a separate bowl, mix the MixQuick with the cocoa until combined.
  • Gradually add the creamer and MixQuick-cocoa mix to the creamed butter and sugar. Stirring all the time.
  • Divide mixture into 4 heart-shaped cake pans, and bake for 8-10 minutes. To test if they are cooked through, pierce with a knife and see if you still have cake batter on your knife or not – if you don’t – it’s ready!)

Topping (optional)

  • 1/2 cup icing sugar
  • 1/4 cup melted butter
  • 1 tbsp raspberry jelly
  • 3 drops red food coloring


  • To make the icing, gradually mix the butter into the icing sugar until a thick paste forms. 
  • Add food coloring to the icing and stir until a consistent pink colour is achieved. 
  • Wait until the cakes have cooled and then make a small well in the cake and spoon in the jelly.
  • Spread the icing on top and enjoy!

Nutritional Information (does not include optional toppings):

  • Calories: 286 kcals
  • Phe: 27.5mg
  • Protein: 0.65g

Serves: 4

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