Self-saucing puddings are one of the easiest puddings to make. They are pretty much a cake batter covered with a liquid mixture that sinks down below the cakey-top to form a sticky rich gooey sauce as it cooks.
The trouble with the sticky rich gooey sauce is that it is made up of sugar, sugar and more sugar so it is very sweet. To help cut through this rich sweetness I have added fresh fruit to the pudding and reduced the sugar in both the batter and the sauce. Adding fruit adds a refreshing texture & flavour counterpoint to the sauce & cake and really, what pudding isn’t improved by adding some fruit? White chocolate cheesecake sounds great, but chuck in some raspberries or lemon and it transforms from great to really really great.