Australian
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
6
Mixed Berry & Chocolate Saucy Pudding
With
Steph De Sousa
SERVES
8
Ingredients
Pudding: 1/2 cup full cream milk
Pudding: 1 egg
Pudding: 100g melted unsalted butter
Pudding: 1 cup self-raising flour
Pudding: 3 tbsp baking cocoa powder
Pudding: 1/2 cup brown sugar
Pudding: 2 cups frozen raspberries
Sauce: 2 tbsp baking cocoa powder
Sauce: 3/4 cup brown sugar
Sauce: 1 1/4 cups boiling water
Method
In a bowl, whisk together half a cup of milk, 1 egg, and melted butter and mix well until combined.
Add the flour, cacao powder, and sugar, then whisk until smooth.
Spray olive oil spray onto a pie dish and pour the batter into a greased 1.5-litre dish.
Sprinkle over mixed berries.
Sprinkle cacao powder and brown sugar over the top of the batter.
Hold a large spatula upside down over the batter and gently pour the boiling water over the back of the spoon. This keeps the cake light and fluffy.
Bake at 180°C for 35 minutes until the top is set and the sauce is bubbling underneath.
Serve hot (serving suggestion: scoop of vanilla ice cream).
Steph De Sousa
Steph De Sousa cooks as The Frugal Foodie, building recipes around what's already in the pantry and the produce nobody wants to throw out. Her style is straightforward and budget-aware without being austere: roast vegetable peelings, second-day rice, a freezer worked properly. She brings practical home rhythms to Savour and Wander.
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