Lightly grease an 8cm deep oval or round 6-cup baking dish with melted butter
Sift flour and cocoa into a large bowl. Stir in brown sugar
Whisk egg, melted butter, milk and vanilla in a jug
Stir mixture and frozen raspberries into dry ingredients until combined. Spoon into prepared baking dish
Sprinkle top with remaining 1/3 cup frozen raspberries and slightly press into mixture
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
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
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.