Chilli, chocolate and raspberry self-saucing pudding
serves
8
“A rich, molten treat that balances deep cocoa flavours with a touch of heat and bursts of fresh, tart raspberries. You can choose to omit the chilli if you wish, but pairing chilli with chocolate enhances chocolate’s depth of flavour. The subtle heat in this dish complements the rich, sweet and bitter notes of the dark chocolate.” – Dominic Smith.
You’ll need a 1.2L-capacity round baking dish for this recipe.
Ingredients (11)
- 1 cup (150g) self-raising flour
- 1 cup (220g) caster sugar
- 1/2 cup (50g) cocoa powder, plus extra, to dust
- 1/4 tsp chilli flakes, or to taste
- 60g unsalted butter, melted, cooled
- 1/2 cup (125ml) milk
- 1/2 tsp vanilla extract
- 1 large egg, at room temperature
- 100g milk chocolate, roughly chopped
- 125g raspberries, plus extra, to serve
- Vanilla ice cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 180°C/160°C fan-forced. Grease a 1.2L-capacity round baking dish.
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2.Sift the flour and half the sugar and half the cocoa into a large bowl. Add the chilli (if using) and, using a whisk, stir to combine. In a separate bowl, whisk the melted butter, milk, vanilla and egg. Gradually pour butter mixture over the flour mixture and stir to combine.
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3.Spread mixture evenly into prepared dish and scatter with chocolate and raspberries. Combine remaining sugar and cocoa and sprinkle over the top of the pudding. Carefully pour 1 cup (250ml) boiling water over the top of the pudding. Bake for 30-35 minutes, until the top is firm. Stand for 10 minutes to cool slightly.
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4.Dust the warm pudding with extra cocoa and serve immediately, scattered with extra raspberries and scoops of ice cream.
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