Ingredients

Method

For the batter:
• 2 T unsalted butter
• 75 g Demerara sugar
• 1 free-range egg
• 4 T raspberry jam
• 1 t bicarbonate of soda
• 120 g cake flour
• 3 T cocoa
• a pinch salt
• ½ cup full-cream milk
• 4 t white vinegar
For the sauce:
• ¾ cup fresh cream
• 100 g sugar
• 75 g unsalted butter
• 3 T cocoa
• a pinch salt
• Woolworths Easter eggs, for serving (optional)

Method

Ingredients

1. Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using an electric mixer until pale, then add the egg and jam. Beat until light and fluffy.

2. Sift together the dry ingredients, then mix the milk and dry ingredients with the egg mixture, alternating between the two. Add the vinegar and mix well.

3. Pour into the tin and bake for 25–30 minutes, or until a skewer comes out clean.

4. To make the sauce, combine all the ingredients in a saucepan, then bring to boil. When the pudding comes out of the oven, make a few holes in it using a skewer, then pour over the hot sauce and allow to stand for 10 minutes.

5. Serve in the Easter eggs.

Find more chocolate recipes here.