Chocolate and raspberry self-saucing pudding

This self-saucing pudding is always a crowd pleaser, especially as it contains little bursts of tart raspberry amongst the chocolate sponge and glossy sauce. It’s a winner!
Chocolate and raspberry self-saucing pudding




1.Preheat oven to 180°C. In a ceramic oven-proof dish, beat or whisk the sugar and egg until light and fluffy.
2.Add the butter and milk, then stir to combine.
3.Sift in the flour, baking powder and cocoa, mixing to a smooth batter.
4.Lastly, stir in the raspberries but don’t over-beat. Smooth the top of the batter with the back of a spoon.
5.Combine the brown sugar, cocoa and cornflour, then sprinkle over the batter.
6.Carefully pour the boiling water onto the pudding over the back of a spoon. Doing it this way means that it lands more gently on the sponge batter and it won’t dislodge the brown sugar/cocoa layer too much. Don’t stir it in!
7.Place in the oven for approximately 35-40 minutes until a skewer inserted into the sponge comes out clean.
8.Serve with cream, ice cream and extra raspberries.

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