Chocolate Self Saucing Puddings with Raspberries

Serves 6
by Tenina Holder

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. 

Need

  • 200-300 g frozen raspberries (or other berries of choice)
  • 70 g butter
  • 1 egg
  • 110 g milk
  • 1 tbsp Vanilla - Bean Paste vanilla bean paste BUY
  • Pink Salt Flakes Pinch pink salt flakes BUY
  • 60 g light brown sugar
  • 150 g SR flour
  • 30 g cocoa
  • Sauce
  • 150 g light brown sugar
  • 2 tbsp cocoa, sifted
  • 1 Cup boiling water

Do

1  

Preheat oven to 180°C and butter a baking dish.

2  

Sprinkle a few raspberries on the bottom of the dish and set aside.

3  

Place butter into TM bowl and melt 1.5 min/50ºC/speed 1.

4  

Add milk, egg, vanilla and salt into bowl and mix 10 sec/speed 4.

5  

Add sugar, flour and cocoa and combine 10 sec/speed 4. Scrape sides of bowl and repeat.

6  

Spoon batter onto the raspberries in prepared dish and then top with more raspberries, pushing them into the batter slightly.

7  

To make the sauce, combine the sugar and cocoa in a small bowl mixing well. Sprinkle evenly across the pudding batter.

8  

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.

9  

Allow to stand for 5 minutes before dusting with icing sugar and serving with cream or ice cream.

More

To make individual puddings follow directions with up to 6 smaller ceramic ramekins, but cooking time may be reduced by about 10 minutes.

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