Chocolate and Raspberry Pud, cooked in Varoma.

This is a good  hot Pud for a cold day, when you don't wish to light  the oven.  Inspiration for this delicious Pud came from the August edition of Gourmet Traveller.  It is easy and can be reheated.  I have deliberately made it for 4 serves.  Serve it with extra Jam , chocolate sauce and vanilla Ice cream.

Need
120g. Self Raising flour
1 Tablespoon of Dutch - processed cocoa
1/4 teaspoon baking powder
50g raw caster sugar.
70g butter, cold
65 mls milk
100g.  raspberry jam. ( I used home made mixed berry jelly)
Extra jam to serve,  Vanilla Ice cream

Chocolate cream Sauce.
200 mls. of thickened cream
150g dark chocolate. ( 70 % cocoa solids)

Do
Select a heat proof dish which will fit into Varoma ,  and can be firmly sealed.
Add, flour, cocoa, baking powder, sugar and butter  to TMX bowl  and mix speed 8 / 5 seconds.
Add milk, speed 4 / 17 seconds.
Form into a disk and chill for 30 minutes.
Lightly flour silmat.
Cut in 1/2 and roll  one half to fit heat proof dish which has been sprayed with oil.
Cover with jam.
Roll other 1/2 to fit on top of mixture in dish. Lift with egg slice or pizza peel,  and slide onto mixture in dish.  Press down lightly.
Seal container so no water can get inside.
Place 1 1/2 litres of boiling water into bowl
Place Varoma onto bowl and steam for 55 mins.
When cooked,  remove lid and allow to stand for 10 minutes for the top to firm up.
It can be served immediately or sealed again an kept to reheat in Microwave,

Chocolate Cream Sauce
Heat chocolate and cream in TMX bowl, 100 / sp 1 /5 mins.