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Double Chocolate Raspberry Self-Saucing Pudding
Self saucing raspberry and chocolate dessert served with ice cream
Ingredients
10g butter, softened
2 eggs
¾ cup milk
2 teaspoon vanilla extract
1 ¾ cups self-raising flour
1/3 cup cocoa powder
1 cup firmly packed brown sugar
125g butter, melted
2 cups frozen raspberries
50g dark chocolate (45% cocoa), chopped roughly
Sauce
1¼ cups firmly packed brown sugar
1/3 cup cocoa powder
2 cups boiling water
Preparation
Preheat oven to 180°C (160°C fan).
Brush oven proof dish with softened butter.
Combine eggs, milk and vanilla in medium mixing bowl and whisk well with fork to combine.
Sift flour, cocoa and sugar into large mixing bowl and make well in centre.
Pour in melted butter and milk mixture.
Stir until just combined.
Tumble in raspberries and chocolate pieces and stir to disperse evenly through mixture.
Spoon into buttered dish and smooth surface.
Make sauce
Sift sugar and cocoa into mixing bowl.
Sprinkle over pudding.
Pour boiling water over back of clean wooden spoon evenly over cocoa and sugar.
Bake in oven for 55 mins, until skewer inserted halfway into pudding comes out clean.
Remove from oven, stand for 5 mins and serve with ice cream
Serves 8
Cooking Time more than 1 hour
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