| Servings | serves |
Ingredients
- 1 1/3 cups Self Raising Flour
- 1/2 cup Brown Sugar
- 1/3 cup Cocoa Powder
- 2/3 cup Milk
- 2 Eggs
- 100 grams Unsalted Butter melted, cooled
- 200 grams Raspberries frozen and thawed
- 1 cup Brown Sugar Extra
- 1/3 cup Cocoa Powder
- 2 cups Boiling Water
- Icing Sugar cream and ice-cream, to serve
Ingredients
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Instructions
- Sift flour, sugar and cocoa into a large bowl.
- Combine milk, eggs and butter in a medium jug. Beat with a fork until combined. Add to dry ingredients. Beat with a wooden spoon until smooth. Fold raspberries into mixture.
- Spoon mixture into 6 greased ovenproof dishes (1 1/2 cup capacity).
- Sift extra sugar and cocoa into a medium bowl. Spoon evenly over pudding.
- Slowly and carefully pour boiling water evenly over pudding mixture.
- Place on an oven tray. Cook in a moderate oven (180C) for about 35 minutes, or until a spongy cake forms on top and the sauce is runny underneath. Test by inserting a skewer into the centre of cake mixture only – it should come out clean. Stand pudding for 5 minutes before serving.
- Dust with sifted icing sugar. Serve with cream and ice-cream.
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