Modern
The Frugal Foodie
From
The Frugal Foodie
season
2
episode
6
Raspberry and Chocolate Saucy Pudding
With
Steph De Sousa
Chocolate self-saucing pudding with raspberries. Warm sponge, hot sauce beneath.
About this recipe
Justine Schofield's chocolate self-saucing pudding studded with raspberries, the batter sinking to the bottom while a hot chocolate sauce forms below in the oven. The raspberries pop into the sponge and turn it pink in patches. Eaten warm, with cream or vanilla ice cream.
The self-saucing-pudding format (also called pudding-in-a-pudding, hot fudge cake or magic pudding depending on the region) is the Anglo-baking miracle that defines this dish. A single mixed batter that separates during baking into a baked cake layer on top and a sauce layer on the bottom; the physics work because the cake batter (lighter than the hot syrup poured over it) floats up as the oven heat sets the structure.
The cocoa-powder version is the variation that turns the dish into a chocolate dessert. Both the batter and the topping syrup contain cocoa powder; the chocolate flavour ends up distributed through both the cake and the sauce, with the sauce reading slightly more intensely chocolate because of the concentration during the cook. Use Dutch-process cocoa for the deeper colour and the smoother flavour; natural-process cocoa produces a redder, more acidic result.
The raspberries are the bright counterpoint to the rich chocolate. Fresh raspberries fold gently into the batter just before baking; the heat of the oven bursts the berries and turns the surrounding sponge pink in patches, creating both visual variety and acidic relief from the dense chocolate. Frozen raspberries also work but produce a slightly wetter sponge. Bake at 180 for thirty-five minutes; pull when the cake springs back and the sauce bubbles around the edges. Cold cream or vanilla ice cream alongside; the temperature contrast is the second small magic.
Ingredients
- 1/2 cup Farmdale Full Cream Milk 1L - Full Cream Milk 1L
- 1 Lodge Farms Eggs - Eggs 700g
- 100g melted Pure Valley Unsalted Butter 250g - Unsalted Butter 250g
- 1 cup White Mill Self-Raising Flour 1kg - Self Raising Flour 1kg
- 3 tbsp Cadbury Baking Cocoa Powder 250g - Baking Cocoa Powder 250g
- 1/2 cup White Mill Brown Sugar 1kg - Brown Sugar 1kg
- 2 cups frozen Orchard & Vine Raspberries 500g - Raspberries 500g
- Sauce Ingredients:
- 2 tbsp Cadbury Baking Cocoa Powder 250g - Baking Cocoa Powder 250g – please decant this as this is a branded product
- 3/4 cup White Mill Brown Sugar 1kg - Brown Sugar 1kg
- 1 1/4 cups boiling water
Method
1. In a bowl, whisk together the milk, egg, and melted butter.
2. Add the flour, cocoa, and sugar, then whisk until smooth.
3. Pour the batter into a greased 1.5-litre baking dish.
4. Sprinkle over raspberries
5. Sauce Method:
6. Mix the cocoa and brown sugar together, then sprinkle it evenly over the cake batter.
7. Hold a large metal spoon upside down over the batter and gently pour the boiling water over the back of the spoon. This keeps the cake light and fluffy.
8. Bake at 180°C for 35 minutes until the top is set and the sauce is bubbling underneath.
9. Serve hot with a big scoop of vanilla ice cream and enjoy every chocolatey bite.
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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