Choc and Raspberry Self-saucing Pudding
Servings
4serves
Servings
4serves
Ingredients
Instructions
  1. Sift flour, sugar and cocoa into a large bowl.
  2. 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.
  3. Spoon mixture into 6 greased ovenproof dishes (1 1/2 cup capacity).
  4. Sift extra sugar and cocoa into a medium bowl. Spoon evenly over pudding.
  5. Slowly and carefully pour boiling water evenly over pudding mixture.
  6. 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.
  7. Dust with sifted icing sugar. Serve with cream and ice-cream.