Chocolate, Caramel Raspberry Self Saucing Pudding
So easy to make and so comforting. Book mark this for the next time you need a quick dessert. This recipe uses Australian cups
Ingredients
- 100 gm brown sugar
- 400 ml chocolate custard
- 250 ml water
Sponge
- 150 gm plain flour
- 1 whole egg
- 2 teaspoons baking powder
- 2 Tablespoons cocoa Dutch dark
- 40 gm caster sugar 2 Tablespoons
- 125 ml milk
- 80 gm melted butter 4 tablespoons
- 100 gm raspberries fresh or frozen, 1/2 cup
- 1 Tablespoon cocoa powder extra
Instructions
- 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
Notes
If you don't have chocolate custard the use plain custard and add 2 tablespoons of Cocoa to the water, custard sugar mix for the sauce.
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.