| Cook Time | 25 minutes |
| Servings | serves |
Ingredients
- 1 1/4 cups Dark Chocolate Melts
- 1/3 cup Raspberry Jam
- 1 1/2 cups Caster Sugar
- 1 cup Water
- 125 grams Unsalted Butter chopped
- 1/2 teaspoon Bi Carbonate of Soda
- 2 tablespoons Cocoa Powder
- 2 Eggs
- 1 1/2 cups Self Raising Flour
- Cocoa Powder Extra to decorate
- Ice Cream to Serve
Ingredients
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Instructions
- Grease eight ovenproof dishes (1 cup capacity)
- Place eight Chocolate Melts over base of each dish. Top each with 2 teaspoons jam.
- Place sugar, water, butter, soda and cocoa in a saucepan. Stir over low heat until sugar is dissolved. Bring to boil. Simmer, uncovered, for 5 minutes. Remove and cool for 10 minutes.
- Transfer mixture to large bowl of electric mixer. Beat in eggs then flour on low speed to medium. Beat for a further 2 minutes. Divide mixture evenly among dishes.
- Cook in a moderate oven (180c) for about 25 minutes, or until cooked when tested.
- Dust hot puddings with sifted extra cocoa powder. Serve with ice cream.
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