Melted butter, for greasing
1.5 cups frozen raspberries
1 cup SR flour, sifted
1/2 cup caster sugar
1/4 cup cocoa, sifted
3/4 cup plain, thick yoghurt
2 eggs, lightly beaten
2 tsp vanilla essence
3/4 cup brown sugar
extra 1/4 cup cocoa
1.5 cups hot water
cream or ice cream to serve
1. Preheat oven to 180C. Brush 6x 3/4 cup ramekins with melted butter. Put ramekins on an oven tray. Put 1/4 cup berries in each. Bombine flour, caster sugar and cocoa in a large bowl. Make a well in centre, then add yoghurt, egg and vanilla, and stir until just combined.
2. Spoon mixture into ramekins. Sift brown sugar and extra cocoa into a bowl. Stir to combine. Spoon sugar mixture over puddings. Pour 1/4 cup hot water over each. Bake for 20-25 mins. Serve with cream or ice cream.
Note: you can soak raspberries in frangelico for additional flavour.
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