Ingredients
-
1 1/2 cups self-rising flour
2 tbsp unsweetened cocoa powder
1/2 cup firmly packed brown sugar
1/2 cup chopped semi-sweet chocolate or chocolate chips
2 None eggs
1/2 cup milk
4 tbsp (1/2 stick) butter, melted
1 tsp vanilla extract
1/2 cup coarsely crushed fresh or frozen raspberries\t or other berry)
None None FOR THE SAUCE
1/2 cup firmly packed brown sugar
2 tbsp unsweetened cocoa powder
Preparation
-
Preheat the oven to 350\u00b0F. Lightly grease four 1-cup ramekins.
Combine the flour, cocoa, sugar and chocolate in a large bowl.
Whisk the eggs, milk, melted butter and vanilla in a medium bowl. Stir in the raspberries.
Pour the wet ingredients into the dry, stirring until just combined. Spoon into the ramekins (they should be about two-thirds full).
For the sauce, whisk the sugar, 1/2 cup boiling water and cocoa in a medium bowl. Carefully pour or spoon the hot liquid over the puddings. Place ramekins on a baking pan.
Bake for 15-20 mins or until risen and set on the top. (A skewer inserted into the center should be fudgy.) Serve immediately.
Leave a comment