Chocolate raspberry self-saucing pudding


On a cold wintery night, snuggled up at home on the couch, there’s nothing more satisfying than a warm pudding to round off the evening. There’s something very comforting about a warm dessert. The sponge is lighter, sweeter and when paired with vanilla ice cream, transforms itself into a meal to remember. I particularly like this recipe as it’s so versatile. It will take anything you throw at it. I can see it performing well with hazelnuts, juicy raisins or even with a rocky road theme, with mini marshmallows, peanuts and glace cherries, how about adding peanut butter?! In this recipe I added raspberries and chocolate chips but that’s simply because that’s what I had on hand. In my house I insist on vanilla ice cream to accompany my warm desserts. I love the contrast of the steamy pudding with the cold cold ice cream that somehow manages to cut the sweetness of the pudding. But if you’re a custard, cream or clotted cream person you should always follow your heart on these very important matters.

This recipe’s attraction (besides its obvious chocolatey attributes) is that it is incredibly easy and fast to put to together. Not only do you end up with a super light sponge but something wondrous happens to create a thick chocolatey sauce that brings everything together. You can whip it up in about 45 minutes, meaning a last-minute dessert is never too far away!

1 cup self-raising flour
2 tbsp cocoa powder
1/2 cup brown sugar
1/2 chocolate chips (milk or dark)
80g butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
1 cup of raspberries (frozen is fine)
vanilla ice cream, cream or custard, to serve


1/2 cup brown sugar
2 tbsp cocoa powder
1 1/2 cups boiling water

1. Preheat the oven to 180ºC. Mix together the flour, cocoa, sugar and chocolate in a bowl.

2. Combine the melted butter, milk and egg and slowly add to dry ingredients. Add raspberries and spoon into an 8-cup capacity ovenproof dish.

3. To make the sauce, evenly sprinkle the cocoa and sugar over the batter and carefully pour over the boiling water. Cook for 35–45 minutes or until the cake springs back to touch. Serve immediately!



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One response to “Chocolate raspberry self-saucing pudding”

  1. alexis says :

    I hope it’s cold and rainy next weekend so we can give this one a go! We made the vegie burgers yesterday as part of a move to consume less meat (with free range bacon…) – they were amazing, and the recipe was easy to follow. More please! xxx

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