Goey Chocolate Raspberry Pudding
Prep
15 mins Cook
35-40 mins Serves
6
15 mins Cook
35-40 mins Serves
6
Ingredients
For the pudding:
125g The Groovy Food Company Rich & Dark Agave Nectar
175g self-raising flour
50g cocoa powder
1 tsp baking powder
85g unsalted butter
50g ground almonds
250ml milk
For the sauce:
100g The Groovy Food Company Rich & Dark Agave Nectar
25g cocoa powder
300ml boiling water
250g Fresh Raspberries (frozen if out of season)
Icing Sugar for garnish
Directions:
DOWNLOAD PDF- 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 agave, almonds and mix in the milk until smooth.
- Spoon the mixture into a deep, 2 litre round oven-proof dish and level the surface.
- For the sauce mix together agave and cocoa powder and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake for 30-40 minutes (placed on a baking sheet) or until the top is firm and there is a lovely dark sauce at the bottom.
- 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 and decorate with fresh raspberries.
- Delicious served with ice-cream!
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