Chocolate, Butterscotch and Raspberry Self-Saucing Pudding

Ingredients:

• 100 g brown sugar
• 1 1/2 cups chocolate custard
• 1 cup water

SPONGE

• 1 cup plain flour
• 2 tsp baking powder
• 2 tbs Dutch cocoa powder
• 2 tbs caster sugar
• 1/2 cup milk
• 80 g butter melted
• 100 g frozen raspberries
• 1 tbs Dutch cocoa powder *extra
• 1 egg

Instructions:

1. Preheat the oven to 180C.
2. Put the brown sugar, custard and water into a small saucepan and set aside.
3. Put the flour, baking powder, cocoa and sugar into the casserole dish (25 cm x 5 cm deep-no need for a bowl) and stir well to combine.
4. Mix the warm melted butter, milk and egg together in a bowl and then whisk this through the flour mixture in the casserole dish until a nice batter is formed.
5. Press the raspberries into the batter at even intervals all over the pudding. Sprinkle the top of the batter with the cocoa powder
6. Heat the custard mixture until just under boiling point, stirring to stop it sticking.
7. Pour this hot mixture over the batter and then put into the oven. Bake for 25 minutes, then take out and stand for 5-10 minutes.
8. Serve with ice cream or more custard and cream.

NOTES

Have a 25 x 5 cm casserole dish or another heatproof dish ready.