Prep : 20 minutes Cook: 40–45 minutes DIFF : A Little More Effort
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Satisfy your sweet tooth with this twist on the classic Chocolate Self-Saucing Pudding. The twist is NZ Grown Wattie’s Black Doris Plums, which add a delicious tang and juiciness. This is one decadent dessert, perfect on a cold winter’s night!
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp cocoa
½ cup sugar
850 g can Wattie’s Black Doris Plums in Syrup
1 ½ cups flour
2 ½ tsp baking powder
¼ cup cocoa
½ cup soft brown sugar
¾ cup milk
100 g butter, melted
Cream or Greek-style yoghurt (to serve)
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How do I make it ?
Preheat oven to 180°C (conventiol bake). Grease a deep sided 18–20 cm diameter ovenproof dish.
To make the Topping: Sift the cocoa into a small bowl and stir in the sugar. Set aside.
To make the Pudding Batter: Drain Wattie’s Black Doris Plums and reserve the syrup. You will need 1¼ cups of syrup. Remove the stones from the plums. Place the plums in the bottom of the prepared dish.
Sift the flour, baking powder and cocoa into a mixing bowl. Stir in the brown sugar. Whisk the egg and milk together and pour into the dry ingredients with the melted butter. Fold the ingredients together to mix. Spoon the batter over the plums. Smooth the top with the back of the spoon. Sprinkle the top with prepared sugar and cocoa.
Heat the plum syrup until boiling. Carefully pour over the batter. Bake for 35–40 minutes or until the pudding springs back when gently pressed in the centre. Serve hot with cream or Greek-style yoghurt, if wished.