Easy Red Velvet Cherry Ripe Self-Saucing Pudding

Passionate food and fully inspired by others, believing in the extraordinary taste and taste in what he wants to cook
Pudding mixture can be made up to two hours ahead. Sprinkle with combined cocoa and sugar, then pour over water just before cooking. Try adding 1 cup frozen raspberries to pudding mixture, for a change.


1 ½ cups self-raising flour

1/3 cup cocoa powder

½ cup brown sugar, firmly packed

75g unsalted butter, melted, cooled

2 eggs

2/3 cup milk

3 teaspoons red food colouring

4 x 52g bars Cherry Ripe chocolate, chopped

Vanilla ice-cream, to serve

Icing sugar mixture and extra cocoa powder, to decorate

SAUCE¼ cup cocoa powder

1 cup brown sugar, firmly packed


  1. Lightly grease a 23.5cm round x 6cm deep ovenproof dish (10-cup capacity).
  2. Sift combined flour and cocoa into a large bowl. Stir in sugar.
  3. Whisk butter, eggs, milk and colouring in a medium jug. Add to flour mixture. Stir until combined. Spoon into prepared dish. Spread evenly. Scatter over chocolate bars.
  4. To make sauce, sprinkle combined sifted cocoa and sugar evenly over pudding mixture. Slowly pour 2 ¼ cups boiling water over the back of a metal spoon (to avoid dents in the pudding) over cocoa mixture.
  5. Cook in a moderately slow oven (160C) for about 40 minutes, or until a spongy cake forms on top and sauce is runny underneath. Remove from oven.
  6. Serve hot pudding with scoops of ice-cream. Sift icing sugar then extra cocoa over top.

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