Chocolate and raspberry self saucing pudding

I felt a strong craving for pudding today with the arrival of this freezing weather. It’s SO cold in NZ right now.

I stand firmly behind chocolate self saucing pudding as the best of all the classic NZ puddings. It's so easy to make and the sauce is a bit magical the way it thickens and sits underneaths the chocolate cake.

My version has been fancied up just a little with zingy raspberries and nutritious spelt flour. Serve with vanilla ice cream or pouring cream.

Enjoy x

Kelly

Chocolate self saucing pudding with raspberries

Serves 4-6

½ cup milk

1 free range egg

½ cup melted butter or coconut oil (cooled a little)

1 cup white spelt flour (regular will work too)

2 teaspoons baking powder

2 tablespoons dark cocoa powder

1/3 cup caster sugar

½ cup frozen or fresh raspberries (do not thaw if using frozen)

Sauce

1 cup caster sugar

2 tablespoons dark cocoa powder

1 ½ cups boiling water

 Preheat oven to 180 degrees.

Whisk together the milk, egg and melted butter. In a large bowl sift the flour, baking powder and cocoa powder. Stir through the sugar.

Create a well in the middle and pour in the milk, egg and butter. Stir until well combined.

Grease an oven-proof 1.5 litre capacity dish. Spoon into the dish and smooth out the top. Press the raspberries evenly across the surface of the mixture.

Whisk together the sugar, cocoa and boiling water. Carefully pour into the dish. It can help to do this over the back of a large spoon to stop the boiling water disturbing the surface of the pudding batter.

Bake for 35-45 minutes until the pudding feels lightly firm and spring back when pressed.

Ideally allow to sit for 10-15 minutes before serving.