Summer fruits, chocolate sauce, crème de cassis… oh, and sponge, obviously.

Clearly, this pudding is healthy, because it has fruit in it. Let no one tell you otherwise.

• Warm the Caramel (or boiled condensed milk) gently in a pan with the dark chocolate, stirring until the chocolate is melted and the mixture well combined.
• Gently stir in 300g of the summer fruits.
• Spread the fruit and chocolate caramel mixture over the base of an oven-proof dish (the one I used was oval, 26cm by 23cm).
• Simmer the remaining 200g of summer fruits in the crème de cassis.
• Carefully drain off the crème de cassis and pour over the chocolate caramel fruit mixture.
• Reserve the liquor-coated 200g of fruit for the sponge topping.

 

• Whisk together the flour, sugar, butter/margarine, eggs and baking powder to form a standard sponge mixture.
• Drop spoonfuls of around half of the sponge mixture over the chocolate/caramel/fruit/crème de cassis base. The sponge mix should roughly cover the chocolatey base.
• Spoon the remaining summer fruits into the oven-proof dish, to roughly cover the sponge mixture.
• Now drop spoonfuls of the remaining sponge mixture over the fruit. You will be able to see the fruit between the spoonfuls of sponge mix.
• Bake in the centre of a pre-heated oven (gas mark 4) for around an hour, until the sponge (which will appear marbled with the fruit) is golden brown. The sponge will (OK, will, hopefully…) be moist underneath where it meets the sauce, but with a nice crust on top.