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How to make Raspberry cherry self saucing pudding

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

Ingredients

  • 1 2/3 cups self-raising flour, sifted
  • 2 tablespoons cocoa powder, sifted
  • 1 cup caster sugar
  • 125g butter, melted
  • 1 cup milk
  • 1 cup frozen raspberries
  • 1/2 cup desiccated coconut
  • 2 x 55g Cherry Ripe chocolate bars, chopped
  • Icing sugar mixture, to serve
  • Extra frozen raspberries, thawed, to serve

Sauce

  • 1 tablespoon cocoa powder, sifted
  • 2 cups boiling water
  • 1/2 cup brown sugar

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Combine flour, cocoa, sugar, butter, and milk in a bowl. Stir until smooth. Fold in raspberries and coconut. Spread batter into a 10 cup-capacity ovenproof dish. Make shallow holes in batter. Fill with Cherry Ripe. Using a spatula, spread batter to cover chocolate.
  • Step 2 Make sauce Combine cocoa powder, boiling water and brown sugar in a heatproof jug. Stir until smooth. Pour sauce, over the back of a large metal spoon, over batter.
  • Step 3 Bake for 35 to 40 minutes or until top is just set. Stand for 5 minutes. Dust with icing sugar. Serve with raspberries.