Added by fabbaker | Fri 06 Jan 2012 @ 17:06
This pudding is a gem ␣ it is surprisingly simple and tastes super indulgent. Serve in ramekins or dessert bowls, dusted with icing sugar and frozen raspberries straight from the freezer; it tastes sublime! Makes one large pudding to serve 8 316 calories, 16g fat, 8g saturated fat, 21g sugars Preparation time 10 minutes Cooking time 30 to 40 minutes
175g self raising flour
50g cocoa powder 1tsp baking powder 85g butter 85g Tate & Lyle Light at Heart -‐ Brown 50g ground almonds 250ml skimmed milk
For the sauce:
50g Tate & Lyle Light at Heart -‐ Brown
25g cocoa powder
600ml boiling water
Tate & Lyle Icing Sugar for dusting
Approximately 250g frozen raspberries
1 Preheat the oven to 180oC/Gas 4 (if using a fan-‐assisted oven adjust the temperature according to instructions). Sift the flour, cocoa powder and baking powder into a bowl and rub in the butter. Stir in Light at Heart -‐ Brown, almonds and mix in the milk until smooth. Spoon into a deep, 2 litre round oven-‐proof dish and level the surface.
2 For the sauce mix together the Light at Heart -‐ Brown and cocoa powder and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake for 30 to 40 minutes (placed on a baking sheet) or until the top is firm and there is a lovely dark sauce at the bottom.
3 Leave to stand for just a minute or two before serving (the sauce will be absorbed by the sponge if left to stand too long). Dust with icing sugar. Spoon into dishes and serve with frozen raspberries.
Cook␣s Tip: The deeper the dish the longer the cooking time, so depending on the depth of your dish, take a peek 5-‐10 minutes before the end of the recommended time.