Rich, fudgy and oh-so saucy, this naughty pudding is the ultimate winter comfort food.

25 min
50-55 min



  1. Melted butter, to grease
  2. 225g (1 ½ cups) self raising flour
  3. 220g (1 cup, firmly packed) brown sugar
  4. 55g (½ cup) cocoa powder, sifted
  5. 100g good-quality dark chocolate (45% cocoa), coarsely chopped
  6. 2 tsp Queen Vanilla Bean Paste
  7. 250ml (1 cup) milk
  8. 125g butter, melted and cooled
  9. 2 large eggs
  10. 100g frozen raspberries
  11. Icing sugar, to sprinkle
  12. Thickened cream or vanilla ice cream, to serve

Chocolate sauce

  1. 220g (1 cup, firmly packed) brown sugar
  2. 40g (1/3 cup) cocoa powder
  3. 440ml (1 ¾ cups) boiling water


  1. Step 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.

  2. Step 2

    Combine flour, sugar and cocoa powder in a large bowl. Add chopped chocolate and stir to combine.

  3. Step 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.

  4. Step 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.

  5. Step 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.

  6. Step 6

    Allow to cool for 3 minutes before sprinkling with icing sugar. Serve in scoops with cream or ice cream.


We used a 22cm diameter, 8cm deep baking dish.

For a saucier pudding, reduce cooking time by 10 minutes.

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