Recipe by Kelly Gibney Wholehearted
This pudding is the epitome of comfort. A childhood favourite with a bright lift from raspberries and the gentle nuttiness of spelt flour. Baked in authentic La Chamba clay bakeware, the crumb stays tender and the sauce turns glossy and rich. Serve warm with vanilla ice cream or pouring cream.
Why bake this in La Chamba
La Chamba clay distributes heat evenly and retains moisture which helps the batter rise softly while the sauce settles beneath. The dish moves from oven to table with ease and brings a rustic aesthetic to your spread.
Explore the range La Chamba cookware and bakeware at Drummers Homestore.
Ingredients
Pudding batter
- 1/2 cup milk
- 1 free range egg
- 1/2 cup melted butter or coconut oil cooled a little
- 1 cup white spelt flour regular flour works too
- 2 tsp baking powder
- 2 tbsp dark cocoa powder
- 1/3 cup caster sugar
- 1/2 cup frozen or fresh raspberries do not thaw if using frozen
For the sauce
- 1 cup caster sugar
- 2 tbsp dark cocoa powder
- 1 1/2 cups boiling water
Method
- Preheat the oven to 180°C. Whisk together the milk, egg and melted butter. In a large bowl sift the flour, baking powder and cocoa then stir through the sugar. Make a well and add the wet mixture. Stir until well combined.
- Grease a 1.5 litre oven proof La Chamba dish. Spoon in the batter and smooth the top. Press the raspberries evenly across the surface.
- For the sauce whisk the sugar, cocoa and boiling water until smooth. Pour gently over the batter. Pouring over the back of a large spoon helps avoid disturbing the surface.
- Bake for 35 to 45 minutes until the pudding feels lightly firm and springs back when pressed. Rest for 10 to 15 minutes before serving so the sauce thickens.
Serving and tips
Serve warm with vanilla ice cream or pouring cream. If using frozen raspberries add them straight from the freezer for the best texture.
Care for La Chamba by hand washing and avoiding harsh detergents. Season new pieces by filling three quarters with water and baking for 30 minutes at 200°C before first use.
Bring this recipe to life
Create this dessert in an authentic clay baking dish. Shop the full La Chamba collection at Drummers Homestore.
