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Chocolate & Raspberry Puddings

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Individual Melt in the Middle Chocolate & Raspberry Puddings

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Ingredients

Makes 4 puddings

90ml Cold Pressed Rapeseed Oil

100g good quality chocolate (70% solids)

150g soft brown sugar

3 medium free range eggs

50g plain flour

1 small punnet of raspberries

Double cream, to serve

Details

Method

Preheat the oven to 200C / 180 Fan / 400F.

Melt your chocolate in a bowl over a pan of boiling water. Once your chocolate has melted, remove from the heat and stir in the oil until fully combined. Next add the sugar and stir through completely. Then crack in the eggs, one at a time and mix into the batter, finally add the flour and gently fold into the mixture.

Split your raspberries in half, keeping one half whole to garnish once the puddings are cooked. Place the others in a bowl and using a fork mash until the raspberries are broken down.

Use a little oil to grease 4 individual mini pudding basins. Spoon enough mixture to fill each one half way, then spoon in a little of the mashed raspberries, and finally top with the remaining chocolate mixture so the raspberries are completely covered.

Place the filled pudding tins on a baking tray and bake for 12-14 minutes in the oven. When they are ready the top of the puddings should be firm, but still have some bounce and feel gooey inside.

Allow to sit for 2 minutes then gently turn them out onto your plate. Garnish with the remaining raspberries and a little double cream.

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