450g can of boysenberries
1 tsp vanilla essence
1 cup self-raising flour
2 tbsp cocoa
½ cup caster sugar
3 tbsp brown sugar
1 ½ cups hot liquid (boysenberry juice and water)
Preheat oven to 180°C.
Drain the boysenberries and reserve the juice.
Heat the butter and ½ cup of boysenberry juice in a saucepan, stirring until the butter melts.
Add the vanilla.
Lightly grease a deep 1 litre ovenproof dish or soufflé dish and spread the boysenberries on the base.
Sift the flour and cocoa into a bowl and add the caster sugar. Make a well in the centre, add the butter mixture and stir until smooth. Spoon over the boysenberries.
Sprinkle the sifted brown sugar over the top. Pour the hot boysenberry and water mixture over the top.
Bake for 40 – 45 minutes.