Self Saucing Berry Pudding

Ingredients:

Pudding

Melted butter, for greasing
1 cup self-raising flour
2 Tbs cocoa powder
1 egg, at room temperature
2 Tbs Field & Tawari honey, melted
60g butter, melted
1/2 cup milk
1 tsp vanilla extract
1 1/3 cups frozen Raspberries or mixed Berries

Sauce

¾ cup Field & Tawari honey, melted
2 tbs cocoa, sifted
3/4 cup boiling water

Method:

Pudding

1. Preheat oven to 180°C
2. Lightly grease an oval or round baking dish with melted butter
3. Sift flour and cocoa into a large bowl
4. Melt butter and honey together
5. Whisk egg, milk, vanilla and honey mixture in a small bowl
6. Mix liquid ingredient’s and frozen raspberries into dry ingredients until combined
7. Spoon into prepared baking dish

Sauce

1. To make the sauce, melt the honey on medium heat (or use liquid honey)
2. Add the cocoa to the honey and mix together.
3. Evenly pour over the pudding
4. Evenly pour boiling water over the back of a large metal spoon onto the pudding
5. Place dish on a baking tray lined with baking paper Bake for 30 minutes or until a skewer inserted into the top of the pudding comes out clean
6. Stand for 5 minutes and serve immediately

Best served with Vanilla Ice Cream