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.

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