Name: Chocolate, Butterscotch and Raspberry Self-Saucing Pudding recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 100 g brown sugar; 1 1/2 cups chocolate custard; 1 cup water; 1 cup plain flour; 2 tsp baking powder; 2 tbs Dutch cocoa powder; 2 tbs caster sugar; 1/2 cup milk; 80 g butter melted; 100 g frozen raspberries; 1 tbs Dutch cocoa powder *extra; 1 egg

by MyKitchenStories Last updated on 07/17/2019

This quick-mix pudding is not too sweet, but just warm and decadent enough to be a big treat in cold weather. It is made with chocolate custard and brown sugar sauce and studded with raspberries before baking . - MyKitchenStories

Ingredients

100 g brown sugar
1 1/2 cups chocolate custard
1 cup water

Sponge

1 cup plain flour
2 tsp baking powder
2 tbs Dutch cocoa powder
2 tbs caster sugar
1/2 cup milk
80 g butter melted
100 g frozen raspberries
1 tbs Dutch cocoa powder *extra
1 egg

Method

Step 1

Preheat the oven to 180C.
Step 2

Put the brown sugar, custard and water into a small saucepan and set aside.
Step 3

Put the flour, baking powder, cocoa and sugar into the casserole dish (25 cm x 5 cm deep-no need for a bowl) and stir well to combine.
Step 4

Mix the warm melted butter, milk and egg together in a bowl and then whisk this through the flour mixture in the casserole dish until a nice batter is formed.
Step 5

Press the raspberries into the batter at even intervals all over the pudding. Sprinkle the top of the batter with the cocoa powder
Step 6

Heat the custard mixture until just under boiling point, stirring to stop it sticking.
Step 7

Pour this hot mixture over the batter and then put into the oven. Bake for 25 minutes, then take out and stand for 5-10 minutes.
Step 8

Serve with ice cream or more custard and cream.