| | Chocolate and raspberry self-saucing pudding
Chocolate and raspberry self-saucing pudding
Chocolate and raspberry self-saucing pudding 4.3-5 9
  • Calories: 743 kj
  • Fat: 2g
  • Carbohydrates: 13g

How to Make:

  1. Preheat oven to 180°C. Place the pudding mix in a large bowl. Add the egg and water. Use an electric beater to beat on low speed until just combined. Increase speed to medium and beat for a further minute or until the mixture thickens slightly.
  2. Use a spoon to fold in raspberries until just combined. Spoon egg mixture into a 1.5L (6-cup) capacity ovenproof dish. Sprinkle sauce mix from the pudding mix packet evenly over the egg mixture.
  3. Carefully pour the boiling water over the egg mixture. Bake in oven for 35-40 minutes or until a cake-like top forms and the centre springs back when lightly tapped. Dust with icing sugar and serve immediately with ice-cream.
Time for preparing:
40 min.
Servings:
6

Ingredients:

  • 1 x 260g pkt chocolate sponge pudding mix
  • 1 egg
  • 2 tablespoons water
  • 200g frozen raspberries
  • 375ml (1 1/2 cups) boiling water
  • Icing sugar, to dust
  • Vanilla ice-cream, to serve
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