This recipe was first created without the use of a Thermomix and of course is pretty easy either way. It doesn’t matter which way you make it, it still tastes delicious...as if I had to mention that!
As we have been having sooo much rain in Perth, I felt like although it is technically the wrong time of year, a self saucing pudding is so warming and homey and really, can a chocolatey, berry, gooey, sticky, fragrant dessert ever be wrong? I am thinking no. Hope you agree.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 200-300 Grams frozen raspberries (or other berries of choice)
- 70 Grams Butter BUY
- 1 egg
- 110 Grams milk
- 1 Tablespoon Vanilla Bean Paste vanilla bean paste BUY
- Pink Salt Flakes Pinch pink salt flakes BUY
- 60 Grams light brown sugar
- 150 Grams SR flour
- 30 Grams
- 150 Grams light brown sugar
- 2 Tablespoons sifted
- 1 Cup boiling water
Preheat oven to 180°C and butter a baking dish.
Sprinkle a few raspberries on the bottom of the dish and set aside.
Place butter into Thermomix bowl and melt 1.5 min/50ºC/speed 1.
Add milk, egg, vanilla and salt into bowl and mix 10 sec/speed 4.
Add sugar, flour and cocoa and combine 10 sec/speed 4. Scrape sides of bowl and repeat.
Spoon batter onto the raspberries in prepared dish and then top with more raspberries, pushing them into the batter slightly.
To make the sauce, combine the sugar and cocoa in a small bowl mixing well. Sprinkle evenly across the pudding batter.
Pour the boiling water over the back of a large spoon onto the cake and cook 25 minutes or until springing back to the touch.
Allow to stand for 5 minutes before dusting with icing sugar and serving with cream or ice cream.
To make individual puddings follow directions with up to 6 smaller ceramic ramekins, but cooking time may be reduced by about 10 minutes.