- 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.
- 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.
- 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.
- 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