Julia’s Luxurious Chocolate + Raspberry Self-Saucing Pudding!

Chocolate + Raspberry Pudding

(Serves 6)

100g unsalted butter, softened
150g brown sugar
3 eggs
1 tsp vanilla extract
125ml full cream milk
125g self elevating flour, sifted
30g Dutch-process cocoa powder, sifted
100g 70% chocolate, finely chopped
80g raspberries, plus further to serve


100g brown sugar
30g Dutch course of cocoa powder
300ml boiling water

Double cream, to serve


Within the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar till pale and creamy. Beat within the eggs, separately, beating between every addition. Add the vanilla and half of the milk, adopted by half of the flour and cocoa powder. Gently combine in earlier than including the remaining milk, flour and cocoa powder. Gently fold within the chocolate and raspberries and spoon right into a 28 x 17cm oven-proof rectangle dish.

In a medium bowl, mix the sugar and cocoa powder and pour within the boiling water. Whisk till easy, then pour over the again of a spoon over the pudding.

Bake for 35-40 minutes, or till the centre is simply cooked. Serve scorching with double cream and additional raspberries.

What else I’m cooking: Loving fast weeknight meals like oyakodon, rooster saltimbocca and creamy lemon pasta.

What else I’m consuming: The tarama at Kafeneion on Bourke Avenue in Melbourne. So good with their scorching chips too!