This pudding has a sauce-like base. Raspberries, blackberries or blackcurrants could replace the cranberries.
Ingredients
| 50 g | Butter |
| ¼ cup | Sugar |
| ½ cup | Milk |
| 2 Tbsp | Cocoa powder |
| 2 tsp | Baking powder |
| 1 tsp | Vanilla essence/extract |
| 1 cup | Flour (Main) |
| 1 cup | Cranberries, fresh or frozen (Main) |
Sauce
| 3 Tbsp | Cocoa powder |
| ½ cup | Brown sugar |
| 1 ½ cups | Water, boiling |
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Directions
- Preheat the oven to 180degC. Lightly grease a 20cm x 17cm baking dish or similar. Melt the butter in a saucepan and stir in the cocoa and sugar. Remove from the heat. Sift in the flour and baking powder then stir in the milk and vanilla. Place the cranberries in the baking dish. Spoon the batter over the top.
- To make the sauce, combine the dry ingredients and sprinkle over the batter. Carefully drizzle the boiling water over the back of a spoon on to the pudding. Bake for about 30 minutes.
- Excellent served with whipped cream or icecream
