Flour For Chocolate Raspberry Pudding Cake

Our answer

Nigella's Chocolate Raspberry Pudding Cake (from HOW TO EAT) is a dessert cake that, when served slightly warm, has a light and almost mousse-like texture. We suspect that using wholemeal (whole wheat) self-raising flour instead of regular, white self-raising flour would affect this texture. Firstly, wholemeal flour tends to absorb more liquid than white flours, so the cake could have a drier and slightly heavier texture. Also the extra bran and germ in wholemeal flour can give a more grainy finish. Finally, wholemeal flour tends to have more gluten than white flour, which could lead to a slightly less tender texture.

If you do want to use wholemeal flour then we would suggest using no more than half self-rising wholemeal flour and half regular self-raising flour. However we have not tried this so are unable to guarantee the results.