Chocolate and Raspberry Self-Saucing Chocolate Pudding

Name: Chocolate and Raspberry Self-Saucing Chocolate Pudding
Prep time: 10 min
Cook time: 35 min
Yield: 4-8
Cuisine: british
Ingredients: 75g unsalted butter; 1 cup caster sugar; ½ cup cocoa; 1 ½ cups plain flour; 3 teaspoons baking powder; ½ teaspoon salt; ¾ cup milk; 1 cup frozen raspberries; ¾ cup lightly packed brown sugar; 4 tablespoons cocoa; 2 ½ cups boiling water (or use 1 ½ cups boiling water, 1 cup freshly made coffee)

Prep 10m

Cook 35m

Yield 4-8

Ingredients

Servings

75 g unsalted butter
190 g caster sugar
42 g cocoa
1 ½ cups plain flour
3 teaspoons baking powder
½ teaspoon salt
180 ml milk
240 ml frozen raspberries
For the sauce
160 g lightly packed brown sugar
21 g cocoa
2 ½ cups boiling water (or use 1 ½ cups boiling water, 1 cup freshly made coffee)

Instructions

Heat the oven to 180 °C and lightly grease a large ovenproof dish.
Melt the butter in a large pot. Remove from the heat and add the sugar. Sift over the cocoa, flour, baking powder and salt, then stir in the milk and raspberries until well mixed. Scrape into the greased dish.
Sprinkle over the brown sugar and cocoa, then pour the boiling water over the top. Bake for 35 minutes, until the pudding has risen and feels springy to touch.
Let stand for five minutes before serving to allow the sauce to thicken. Serve with vanilla ice cream, or whipped cream (or both!). Leftovers can be eaten cold from the fridge or reheated in a low oven.