Ingredients
- 1 recipe by sue klapper
- 425 ml water (hot)
- 170 gr brown sugar
- 150 gr sugar
- 130 gr flour
- 120 ml milk
- 80 gr seedless raspberry jam
- 32 gr unsweetened cocoa powder
- 30 ml oil
- 5 gr baking powder
- 4 gr vanilla
- 1 gr salt
Heat oven to 350. In medium bowl stir together flour, sugar, 2 T. cocoa, milk, baking powder, salt and vanilla. Spread into greased 20 cm square baking pan. In medium bowl stir together remaining 4 T. cocoa, brown sugar and water. Pour over mixture in pan. Bake for 45 to 50 minutes or until pudding bubbles around edges. Remove from oven; let stand 20 minutes. Meanwhile, in small bowl stir jam until smooth. Drizzle each serving of warm pudding with jam.
