Raspberry Chocolate Self-Sauce Pudding
Recipe: #28978
February 03, 2018
Categories: Desserts, Puddings, Raspberry, Australian, British, Easter, Romantic Dinner, Valentine's Day, Vegetarian, Chocolate, Kosher Dairy, more
"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!"
Ingredients
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- FOR SAUCE
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Nutritional
- 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 by Step Method
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
No special items needed.