Chocolate, Caramel, Raspberry Self Saucing Pudding
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 taste-buds 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 Chocolate, Caramel, Raspberry self saucing pudding. Just so you know, Skater had a tablespoon of this self saucing pudding, he said it was very nice but that spoon would do him…… so sad.
- 100 gm brown sugar (1/2 cup)
- 400 ml chocolate custard (1½ cups)
- 250 ml water (1 cup)
- 150 gm plain flour (1 cup)
- 1 large egg
- 2 teaspoons baking powder
- 2 Tablespoons cocoa ( Dutch dark)
- 40 gm caster sugar (2 Tablespoons)
- 125 ml milk (1/2 cup)
- 80 gm melted butter (4 tablespoons)
- 100 gm raspberries fresh or frozen (1/2 cup)
- 1 Tablespoon cocoa powder extra
- Heat the oven to 180 C / 350 F. You will need a 23-25 cm casserole dish or bowl at least 5-6 cm deep. ( see my picture) 10 in x 2- 3 inches deep
- Put the brown sugar, custard and water into a pot and set aside
- Put the flour, baking powder, cocoa and sugar into a bowl and stir well to combine.
- Whisk the milk and egg together then stir in the warm butter and pour into the bowl with the dry ingredients and mix till a nice batter is formed. Pour inro the casserole dish and 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
The reason the pudding stands so long is because it is still a little liquid when it comes out of the oven. After standing the liquid gets absorbed and suddenly it looks (and tastes) perfect.
You can mix the batter directly into the casserole or baking dish you use too but it needs to be mixed quite well so there are no unmixed bits on the bottom.