- 1 cup self raising flour, sifted
- 3 tablespoons Choc Raspberry Truffle powder or cocoa (reserve 1 tablespoon for sauce)
- 1/2 cup brown sugar plus 1 tablespooon extra for sprinkling on top
- 1/2 cup milk
- 1 egg, lightly beaten
- 60g butter melted and cooled
- 1 1/4 cups boiling water
Mix Brown Sugar, Flour and Choc Raspberry Powder together, add egg, milk and butter and stir until well combined. Sprinkle remaining brown sugar and choc raspberry powder over the top.
Pour boiling water over the back of a spoon carefully over the pudding mixture.
Cook in a greased 2 L microwave safe dish for 12-14 minutes at 50% power (My microwave is 1100 Watts)
Cover once cooked and stand for 10 minutes.
Serve with custard or icecream