Raspberry and chocolate puddings

Raspberry and chocolate puddings


  1. First make the puddings. Brush the inside of 4, 7.5cm (3 inch) diameter, 2.5cm (1inch) deep individual Yorkshire pudding tins or foil dishes with a little butter then line the base of each tin with a circle of non-stick baking paper.  Add the chocolate and butter to a small saucepan and heat very gently, stirring until both have melted then take off the heat.
  2. Add the eggs and sugar to a bowl and whisk together for a minute or two until frothy. Gradually whisk in the melted chocolate and butter mix then the flour and cocoa until smooth.
  3. Divide between the buttered dishes then scatter the raspberries over the top. Chill for 1-2 hours, or longer if it suits you better until ready to cook.  Add all the sauce ingredients to a small saucepan and heat very gently, stirring until smooth then take off the heat. Cool then cover and transfer to the fridge.
  4. When ready to serve, preheat the oven to 180C (160C fan assisted), Gas Mark 4. Put the puddings on to a baking sheet then cook for 10 minutes or until  just set in the centre. Take out of the oven, leave to cool for a minute or two then loosen and remove from the tins. Peel away the lining paper and transfer to serving dishes.  Decorate with extra raspberries, warm the sauce through then drizzle over the puddings and serve with scoops of vanilla ice cream.

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You can try these puds with blackberries too


For the puddings:
Little butter for greasing
65g (21/2oz) dark chocolate, broken into pieces
40g (11/2oz) butter, diced
2 medium eggs
50g (2oz) caster sugar
40g (11/2oz) plain flour
2 teaspoons cocoa
100g (4oz) raspberries, plus a few extra to decorate
For the sauce:
100g (4oz) dark chocolate, broken into pieces
25g (1oz) caster sugar
125ml (4fl oz) milk
Large pinch ground cinnamon
Few drops vanilla essence
Vanilla ice cream to serve


Time: 20 mins
Serves: 4
Nutrition: n/a