Choc-banana self-saucing puddings

1 Preheat oven to 170°C. Lightly spray four 160ml (²⁄³-cup capacity) ovenproof ramekins with olive oil. Place banana, melted spread, egg, sugar and vanilla extract in a large bowl, mixing well to combine. Sift in flour, cocoa and baking powder, then add milk, folding until just combined.

2 Transfer mixture to ramekins, then place ramekins on a baking tray. To make the sauce, combine sugar and cocoa powder, then sprinkle evenly over batter. Carefully pour 2 tablespoons boiling water over sugar mixture in each ramekin. Bake puddings for 12–15 minutes or until tops are just firm to touch. Serve topped with yoghurt and raspberries.