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Raspberry cherry self-saucing pudding
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in a warm raspberry cherry self-saucing pudding for a cozy winter treat.
Ingredients:
  • 249.00 gm self-raising flour, sifted
  • 20.00 gm cocoa powder, sifted
  • 215.00 gm caster sugar
  • 125g butter, melted
  • 257.50 gm milk
  • 250.00 ml frozen raspberries
  • 42.50 gm desiccated coconut
  • 2 x 55g Cherry Ripe chocolate bars, chopped
  • Icing sugar mixture, to serve
  • Extra frozen raspberries, thawed, to serve
  • 10.00 gm cocoa powder, sifted
  • 500.00 gm boiling water
  • 90.00 gm brown sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Mix flour, cocoa, sugar, butter, and milk in a bowl until smooth. Add raspberries and coconut, then spread the batter into a 10-cup ovenproof dish. Make shallow holes in the batter, fill them with Cherry Ripe, and spread the batter to cover using a spatula.
  • Prepare the sauce by combining cocoa powder, boiling water, and brown sugar in a heatproof jug. Stir until perfectly smooth. Gently pour the sauce over the batter using the back of a large metal spoon.
  • Bake for 35 to 40 minutes, just until the top is set. Allow it to stand for 5 minutes, then dust with icing sugar and serve with raspberries.

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