I made this pudding out of a left over ingredient. It’s extremely easy and I would expect the ingredient can be substituted and this pudding would be just as good.
I made it with left over chocolate custard!. The kind you buy in the supermarket. It’s a special little ingredient we have after Skater helped me with the shopping. I usually whizz around as fast as I can avoiding the pre prepared food section but Skater has a weakness for anything in a packet. I suspect it is because I wouldn’t buy things in packets when he was little – I have to justify his tastebuds some how.
When he agreed to skip the highly sugar coated cereal I thought he had turned a corner, but he just turned to the dairy counter instead. After just the one serve it has been forgotten at the back of the fridge now and it’s nearly shopping day again. He really is not interested in food particularly. If only I wasn’t interested in food, then perhaps…..oh that sentence is just silly, I’m going to stop. The one prepared food- I CANNOT do with out are frozen peas. In fact I don’t really even consider them to be a prepared food, no they are dinner if no one else is home. Ok I’ll tell you another secret even though it may make me sound like a bit of a freak…..I even have a packet of frozen peas at work. Look seriously, I will never starve if I have peas.
I will probably also never starve if I have enough left overs in the fridge that I can cook into brand new delicious things like this Raspberry, Caramel and Chocolate self saucing pudding. Just so you know, Skater had a tablespoon of this self saucing pudding, he said it was very nice but that would do him…… so sad.
- Heat the oven to 180C / 350 F. You will need a 23-25 cm casserole dish or bowl at least 5-6 cm deep. ( see my picture)
- 100 gm ( ½ cup) brown sugar
- 1 and ½ cups chocolate custard
- 1 cup of water
- 1 cup of flour
- 1 egg
- 2 teaspoons baking powder
- 2 Tablespoons cocoa ( dark)
- 2 Tablespoons caster sugar
- ½ cup milk
- 80 gm ( 4 tablespoons) melted butter
- 100 gm or about ½ cup of fresh or frozen raspberries
- Extra 1 tablespoon of cocoa powder
- Put the brown sugar, custard and water into a pot and set aside
- Put the flour, baking powder, cocoa and sugar into the casserole dish (no need for a bowl) and stir well to combine.
- Mix the warm melted butter, milk and egg together in a bowl and then pour into the casserole with the flour mixture and whisk till a nice batter is formed. Press the raspberries into the batter at even intervals all over the pudding. Sprinkle the top of the batter with the extra cocoa powder
- Heat the custard mixture till just under boiling point stirring to stop it sticking,
- 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.
- Serve with ice cream or more custard and cream