Raspberry Chocolate Self-Sauce Pudding

Prep Time
Cook Time
Ready In

"A dear friend mad this pudding last winter, and it was comfort food at its best! So delicious! 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!"

Original recipe yields 6 servings


  • Serving Size: 1 (180.4 g)
  • Calories 371.3
  • Total Fat - 10.6 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 58.5 mg
  • Sodium - 108.9 mg
  • Total Carbohydrate - 66.6 g
  • Dietary Fiber - 3.6 g
  • Sugars - 48.7 g
  • Protein - 5.5 g
  • Calcium - 41.6 mg
  • Iron - 2.2 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat your oven to 180°C

Step 2

Lightly grease an 8cm deep oval or round 6-cup baking dish with the melted butter.

Step 3

Sift the flour and cocoa into a large bowl then stir in the brown sugar.

Step 4

Whisk the egg, melted butter, milk and vanilla in small bowl of jug & stir mixture and frozen raspberries into the dry ingredients until combined

Step 5

Spoon mix into the prepared baking dish & sprinkle the top with remaining 1/3 cup frozen raspberries and slightly press into mixture

Step 6

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.

Step 7

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

Step 8

Stand for 5 minutes and serve immediately with some ice-cream

Tips & Variations

No special items needed.