Hot Chocolate and Raspberry Pudding
Saucy hot chocolate and raspberry pudding
Ingredients
- 150g soft butter
- 250g soft brown sugar
- 2 eggs
- 300g Self raising flour
- ¼ teaspoon baking powder
- 60g cocoa powder
- 250ml whole milk
- 150g frozen raspberries
Method
Set oven to 170oc and butter 6 large ramekins or one baking dish.
Beat the butter and sugar until fluffy and pale.
Add the eggs one at a time.
Sift in the flour, baking powder and cocoa.
Add the milk and mix to a smooth batter.
Fold in the raspberries and spoon into the ramekins or baking dish.
150g soft brown sugar
25g cocoa powder
300ml boiling water
Mix the sugar and cocoa together and sprinkle evenly over the top of the pudding.
Pour over boiling water - 50ml over each pudding or all of it over the big pudding.
Place in oven.
The individual puddings will take 20 minutes approximately and the larger one nearer to 35 minutes.
Serve hot with icecream, cream or the homemade chocolate caramel icecream.
Homemade chocolate caramel ice-cream
Ingredients
- 500ml double cream
- ½ tin caramel condensed milk
- 150g chopped dark chocolate
Method
Boil 150ml of the cream and add the chocolate.
Remove from heat and stir until the chocolate has melted.
Whip the cream to soft peaks and fold in the caramel condensed milk.
Fold in the chocolate mixture.
Pour into a plastic container, cover and freeze for 4 hours.
