Chocolate & Raspberry Pudding

Method

1. 1Preheat oven to 180C (350F).
2. 2In a large bowl sift, flour, 3 tablespoons cocoa, pinch salt and 1/2 cup caster sugar. Set aside.
3. 3In a small pot place frozen raspberries, 1/4 cup caster sugar and 1/4 cup water and simmer for 5 mins stir occasionally. Turn off heat and cool.
4. 4Now with a whisk stir egg, milk, margarine into dry ingredients then raspberry mix.
5. 5Pour your cake mix into your non stick baking dish. Sprinkle cocoa and sugar sauce mix over the cake mix, then gently pour hot water over.
6. 6Bake for 40 - 45 mins or until you pierce top with skewer and not batter sticks to skewer.
7. 7Serve in bowl with raspberries and a berry sorbet or frozen yoghurt.