Chocolate Pudding with Raspberry Sauce – Intellisetam Recipe

11/07/2012 | Posted in Kitchen, Recipes

If you’re thinking of getting the steamer out this Bank Holiday weekend, ‘Home of the House Proud’ has a sweet treat that could be right up your street – a delicious Chocolate Pudding with Raspberry Sauce. Have a go at the recipe below and please, let us know how it goes!

 

Chocolate Pudding with Raspberry Sauce

Ingredients:

85g (3 1/2 Oz) Self-raising flour

3x Tbsp cocoa powder

50g (2oz) Butter, melted, plus extra for greasing

50g (2oz) Light muscovado (or soft brown) sugar

1x Medium egg and 1 egg yolk, beaten

1/2 Tsp vanilla extract

150ml (1/4 pint) milk

Topping:

75g (3oz) Light muscovado (or soft brown) sugar

1x 1/2 Tbsp cocoa powder

150ml (1/4 pint) Boiling water

Sauce:

250g (9oz) Fresh or thawed frozen raspberries, lightly crushed

25g (1oz) Caster sugar

50ml (2fl oz) Water

Method:

  • Sift flour and cocoa powder into a large mixing bowl. Add butter, sugar, beaten egg, vanilla extract and milk. Use a hand-held mixer or wooden spoon to beat ingredients together until thoroughly combined
  • Butter 4 x 200ml (7fl oz) individual pudding basins, then spoon in mixture. For topping, mix together sugar and cocoa powder, then sprinkle over tops of puddings. Cover tightly with lids or pieces of buttered foil
  • Arrange puddings in back container. Position divider in front container. Put sauce ingredients into a sauce tray and place in one of front compartments
  • Set time for puddings using the pre-set for rice (42 mins) then adjust to 30 mins. Set time for sauce using sauce pre-set, then adjust to 15 mins
  • When cooked, run a knife around the basins to release puddings. Stir sauce thoroughly and spoon some over each pudding

If you’ve got a delicious recipe that you’d like us to feature on ‘Home of the House Proud’, we’d love to hear from you, please submit it here!

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