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Chocolate and raspberry self-saucing pudding
Chocolate and raspberry self-saucing pudding
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cozy up with effortless hot pudding on chilly winter nights.
Ingredients:
  • 1 x 260g pkt chocolate sponge pudding mix
  • 1 egg
  • 40.00 gm water
  • 200g frozen raspberries
  • 375ml (1 1/2 cups) boiling water
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat oven to 180°C. In a large bowl, combine pudding mix, egg, and water. Beat with an electric mixer on low speed until just combined. Increase speed to medium and beat for another minute until the mixture slightly thickens.
  • Gently incorporate raspberries using a spoon until evenly distributed. Transfer the egg mixture to a 1.5L (6-cup) ovenproof dish. Evenly sprinkle the sauce mix from the pudding packet over the egg mixture.
  • Gently drizzle the hot water over the egg mixture. Bake for 35-40 minutes until a cake-like top is achieved and the center springs back when touched lightly. Sprinkle with icing sugar and serve promptly with a scoop of ice cream.

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