Ingredients
Pudding
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Melted butter, to grease
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225g (1 ½ cups) self raising flour
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220g (1 cup, firmly packed) brown sugar
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55g (½ cup) cocoa powder, sifted
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100g good-quality dark chocolate (45% cocoa), coarsely chopped
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2 tsp Queen Vanilla Bean Paste
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250ml (1 cup) milk
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125g butter, melted and cooled
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2 large eggs
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100g frozen raspberries
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Icing sugar, to sprinkle
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Thickened cream or vanilla ice cream, to serve
Chocolate sauce
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220g (1 cup, firmly packed) brown sugar
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40g (1/3 cup) cocoa powder
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440ml (1 ¾ cups) boiling water
Method
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1
Preheat oven to 180°C (160°C fan-forced). Grease a 2.5-litre (10-cup) capacity ovenproof dish with melted butter. Place dish on a tray lined with baking paper.
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2
Combine flour, sugar and cocoa powder in a large bowl. Add chopped chocolate and stir to combine.
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3
Put Vanilla Bean Paste, milk, butter, and egg in a separate medium bowl or jug and use a fork to whisk until well combined. Add to flour mixture and use a spatula to mix until just smooth and well combined. Gently fold through frozen raspberries. Pour batter into greased dish and use a metal spoon to smooth.
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4
To make the chocolate sauce, sift together sugar and cocoa powder in a separate bowl. Sprinkle evenly over surface of batter in the dish. Gradually pour boiling water over the back of a spoon to cover sugar and cocoa.
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5
Bake in preheated oven for 50-55 minutes or until a cake-like topping forms over chocolate sauce. A skewer inserted halfway down into center of pudding will come out clean when ready.
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6
Allow to cool for 3 minutes before sprinkling with icing sugar. Serve in scoops with cream or ice cream.
Tip:
We used a 22cm diameter, 8cm deep baking dish.
For a saucier pudding, reduce cooking time by 10 minutes.
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