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Raspberry and Chocolate Self Saucing Pudding

Raspberry and Chocolate Self Saucing Pudding
Recipe by: Creative Gourmet
Average: 3.6 (262 votes)
482 Collected
Prep:  15 Minutes
Cook:  45 Minutes
Serves:  6

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Raspberry and Chocolate Self Saucing Pudding
  1. Preheat oven to 180°C/ 160°C (fan forced)
  2. Lightly grease an 8cm deep oval or round 6-cup baking dish with melted butter
  3. Sift flour and cocoa into a large bowl. Stir in brown sugar
  4. Whisk egg, melted butter, milk and vanilla in a jug
  5. Stir mixture and frozen raspberries into dry ingredients until combined. Spoon into prepared baking dish
  6. Sprinkle top with remaining 1/3 cup frozen raspberries and slightly press into mixture
  7. To make the sauce, combine brown sugar and cocoa. Sprinkle mixture over pudding. Evenly pour boiling water over the back of a large metal spoon onto the pudding
  8. 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
  9. Stand for 5 minutes and serve immediately with ice-cream
Tips & Hints:
  • This cooks beautifully in an oval 6-cup dish (about 25cm long x 16cm wide x 6cm deep) Replace the raspberries with Creative Gourmet frozen Blueberries or Mixed Berries if liked.
  • Replace the butter with 40% reduced fat spread, use skim milk and reduced fat ice cream to serve - lowering per serve to 1331kJ, protein 59g, total fat 66g (sat fat 15g), cholesterol 319mg, carbs 572g, fibre 43g, sodium 2044mg.

Reviews for Raspberry and Chocolate Self Saucing Pudding

Average: 3.6 (262 votes)