Double Chocolate Raspberry Pudding Cake

Name: Double Chocolate Raspberry Pudding Cake
Ingredients: 1 tbsp butter, softened; 2 None eggs; 3/4 cup milk; 2 tsp vanilla extract; 3/4 cup self-rising flour; 1 cup unsweetened cocoa powder; 1 cup firmly packed brown sugar; 8 tbsp (1 stick) butter, melted; 2 cups frozen raspberries; 2 oz semi-sweet chocolate, coarsely chopped; None None FOR THE SAUCE; 1/2 cup unsweetened cocoa powder; 1/4 cup firmly packed brown sugar; None None Vanilla ice cream, to serve

14 ingredients

4 steps

Ingredients

1 tbsp butter, softened
2 None eggs
3/4 cup milk
2 tsp vanilla extract
3/4 cup self-rising flour
1 cup unsweetened cocoa powder
1 cup firmly packed brown sugar
8 tbsp (1 stick) butter, melted
2 cups frozen raspberries
2 oz semi-sweet chocolate, coarsely chopped
None None FOR THE SAUCE
1/2 cup unsweetened cocoa powder
1/4 cup firmly packed brown sugar
None None Vanilla ice cream, to serve

Directions

1

Preheat the oven to 350°F. Coat a 2-quart baking dish with the softened butter.
2

Whisk eggs, milk and vanilla in a medium bowl. Sift the flour, cocoa and sugar into a large bowl. Add the milk mixture and melted butter and stir until just combined. Fold in the raspberries and chocolate pieces until well blended. Spoon into the prepared dish and smooth the surface.
3

For the sauce, sift the cocoa and sugar into a medium bowl and sprinkle over the pudding. Using a large metal spoon (to avoid disturbing the pudding mixture), pour 2 cups boiling water over the back of the spoon onto each pudding.
4

Bake for 55 mins, until a toothpick inserted halfway into the pudding comes out clean. Remove from oven. Let stand on wire rack for 5 mins. Serve immediately with ice cream.