Steamed chocolate fruit pudding

Mexican fritters

• 100 GRAM SELF RAISING FLOUR
• 75 GRAM BROWN SUGAR
• 100 GRAM BUTTER, soft
• 2 EGGS
• 100 GRAM CHOCOLATE, chopped
• 100 GRAM MILK
• 4 TBSP CACAO
• 100 GRAM BLUEBERRIES
• 1 APPLE, cleaned and cut

• 100 GRAM FLOUR
• 50 GRAM BUTTER
• 25 GRAM SUGAR
• 2 EGGS
• 50 GRAM ALMOND PASTE
• RASPBERRY SAUCE

Grease 6 pudding molds and sprinkle some sugar on the bottom. Mix the blueberries with the apple and spoon this in the pudding molds. Mix the flour with the remaining sugar, butter (keep 1 tablespoon behind), eggs and cacao and pour this on the fruit. Put the molds in the microwave and heat 6 minutes at 600-700 Watt. Take them out; loosen them and turn them out onto plates. Melt the chocolate with the tablespoon butter and the milk and pour this sauce on the puddings.

Bring 130 gram water to the boil and dissolve the butter. Add all flour in one go and stir well. Add the eggs one by one and then the sugar and the almond paste. Make balls with a spoon or use a piping bag. Deep fry the fritters 3-4 minutes. Serve with raspberry sauce.