Saucy chocolate and raspberry pudding

ingredients

• Saucy chocolate and raspberry pudding

  • 1 1/2 cup self-raising flour
  • 2 tablespoon cocoa
  • 1/2 cup brown sugar
  • 1/2 cup roughly chopped chocolate or chocolate chips
  • 2 eggs
  • 1/2 cup milk
  • 60 gram butter, melted
  • 1 teaspoon vanilla essence
  • 1/2 cup semi-crushed fresh or frozen raspberries (you can use any kind of berry)
  • 1/2 cup brown sugar
  • 2 tablespoon boiling water
  • cocoa

method

• Saucy chocolate and raspberry pudding

  • 1

    Preheat the oven to 180oC and lightly grease 4 (or 6 small) individual oven-proof serving dishes.

  • 2

    In a large bowl, combine the flour, cocoa, sugar and chocolate, then mix well.

  • 3

    In a separate bowl, whisk together the eggs, milk, melted butter and vanilla, then stir in the raspberries.

  • 4

    Pour the wet ingredients into the dry, stirring until just combined. Spoon into the serving dishes (they should be about two-thirds full). In a jug, whisk together the sugar, water and cocoa, then carefully pour or spoon the hot liquid over the puddings.

  • 5

    Bake the puddings on a tray for 15-20 minutes or until risen and set on the top. (You can test them with a skewer – they should be fudgy in the centre still.) Serve as soon as possible.

notes

Adding a hint of tart raspberries to this rich wintry pudding takes it to the next level. They make cute little desserts in single serves, especially with a dollop of thickened cream and a dust of cocoa, or make it family sized for Sunday night and serve with a simple coulis or chocolate sauce.