February 03, 2018
Comfort Food, Desserts, Puddings,
Fruit, Raspberry, Australian, British, Easy/Beginner Cooking, Kid Pleaser, Easter, Entertaining, Romantic Dinner, Valentine's Day, Weeknight Meals, Vegetarian, Chocolate, Kosher Dairy more
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"A dear friend mad this pudding last winter, and it was comfort food at its best!
I think she found the recipe on creativegourmet.com.au but I am not sure.
This was served with vanilla ice-cream and was the perfect end to the meal.
I have not made it yet but plan to very soon!"
Preheat your oven to 180°C
Lightly grease an 8cm deep oval or round 6-cup baking dish with the melted butter.
Sift the flour and cocoa into a large bowl then stir in the brown sugar.
Whisk the egg, melted butter, milk and vanilla in small bowl of jug & stir mixture and frozen raspberries into the dry ingredients until combined
Spoon mix into the prepared baking dish & sprinkle the top with remaining 1/3 cup frozen raspberries and slightly press into mixture
Mic the cocoa and brown sugar together & sprinkle the over the prepared mix; then gently pour over the boiling water, pouring over the back of a spoon is best so as not to disturb the pudding mix.
Place dish on a baking tray lined with baking paper. Bake for 45 minutes or until a skewer inserted into the top of the pudding comes out clean
Stand for 5 minutes and serve immediately with some ice-cream
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