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How to make Chocolate and raspberry self saucing pudding

Yield = 6
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

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

Method

  • Step 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.
  • Step 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.
  • Step 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.