Julia's Sumptuous Chocolate + Raspberry Self-Saucing Pudding!

Chocolate and raspberry are a classic combination — and for good reason! Nothing works better against the rich, decadent flavour of cocoa, than a tart berry — add in cream or ice-cream, and you’ve found our happy place.

This is why were so very excited when Julia suggested sharing her simply delicious chocolate and raspberry self-saucing pudding – a winter dessert staple!

Find the recipe below, and enjoy!

Julia Busuttil Nishimura

Sarah Hendriks

The dessert of our dreams! Julias chocolate and raspberry self-saucing pudding!

Julia recommends eating it as soon as it gets out of the oven, to prevent the chocolate sponge from soaking up all the sauce.

And of course, serve it with a healthy dollop of double cream (or ice-cream!).

Julia Busuttil Nishimura

Sarah Hendriks

17th of July 2023

Is there anything more comforting than a decadent pudding in the depths of winter?

This chocolate and raspberry pudding comes together quickly and is the absolute perfect dessert in the colder months.

You can use frozen raspberries, instead of fresh, making it great all year round. The key to this pudding is cooking it just enough so that the centre is cooked, but the sauce is still oozing — it’s a fine balance and requires you to stay a little close to the oven towards the end of the cook. Serve immediately to avoid the sponge soaking up all of the thick rich chocolate sauce.

I’ve used a rectangular dish, but round or square will work fine too — just adjust the cooking time. A larger dish will require less cooking time so reduce the cooking time accordingly.

Everything you need!

Add the raspberries in last, and fold through gently!

Sift in the flour, to make it extra fluffy!

Chocolate + Raspberry Pudding

(Serves 6)

100g unsalted butter, softened
150g brown sugar
3 eggs
1 tsp vanilla extract
125ml full cream milk
125g self raising flour, sifted
30g Dutch-process cocoa powder, sifted
100g 70% chocolate, finely chopped
80g raspberries, plus extra to serve


100g brown sugar
30g Dutch process cocoa powder
300ml boiling water

Double cream, to serve


Preheat the oven to 170°C. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until pale and creamy. Beat in the eggs, one at a time, beating between each addition. Add the vanilla and half of the milk, followed by half of the flour and cocoa powder. Gently mix in before adding the remaining milk, flour and cocoa powder. Gently fold in the chocolate and raspberries and spoon into a 28 x 17cm oven-proof rectangle dish.

In a medium bowl, combine the sugar and cocoa powder and pour in the boiling water. Whisk until smooth, then pour over the back of a spoon over the pudding.

Bake for 35-40 minutes, or until the centre is just cooked. Serve hot with double cream and extra raspberries.

What else I’m cooking: Loving quick weeknight meals like oyakodon, chicken saltimbocca and creamy lemon pasta.

What else I’m eating: The tarama at Kafeneion on Bourke Street in Melbourne. So good with their hot chips too!

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