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Chocolate, raspberry and Turkish delight self-saucing pudding

Katrina Meynink
Katrina Meynink

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A delightful dessert.
A delightful dessert.Katrina Meynink

This molten choc pud heaving with chunks of Turkish delight is a dessert trifecta: pretty to look at, easy to make, and just the right level of indulgence. It also tastes equally good served cold straight from the fridge the next day.

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Ingredients

  • 200g self raising flour

  • 30g cocoa powder

  • 220g castor sugar

  • 125g butter, melted

  • 250ml milk

  • 200g chocolate coated Turkish delight, chopped into 5cm pieces and frozen for at least 20 minutes (plus a few extra pieces, to serve)

  • 100g dark chocolate, broken into pieces

  • 110g soft brown sugar (½ cup, firmly packed)

  • 250ml boiling water

To serve

  • 250g (2 punnets) raspberries (plus a few extra raspberries to scatter)

  • 1 tbsp castor sugar

  • 1 tsp vanilla bean paste

  • ½ cup crushed pistachios, to serve

  • vanilla ice-cream, to serve

Method

  1. Crush the raspberries, castor sugar and vanilla bean paste in a bowl with a fork. Set aside for the fruit to macerate.

    Preheat the oven to 180C and grease a baking dish (about 19cm x 30cm).

    Sift the flour and cocoa into a bowl. Add the castor sugar, butter and milk and whisk until smooth.

    Spread the batter into the prepared tray, then gently push the pieces of Turkish delight and dark chocolate into the batter. Gently smooth the top with the back of a spoon.

    Sprinkle over the brown sugar and carefully pour the boiling water over the pudding batter. Bake for 40 minutes or until the top is just set.

    Remove from oven and let stand for five minutes. Scatter with crushed pistachios and extra Turkish delight chunks. Dollop over the macerated raspberries. Scoop into bowls and serve with vanilla bean ice-cream.

    Tip: If using frozen raspberries, strain once defrosted, so it isn't too watery.

    More self-saucing pudding recipes

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/chocolate-raspberry-and-turkish-delight-selfsaucing-pudding-20180704-h128jb.html