Quick & Easy

Saucy chocolate and raspberry pudding

Instead of berries, you could use jarred morello cherries for a “black forest” surprise.



1.Preheat the oven to 180oC and lightly grease 4 (or 6 small) individual oven-proof serving dishes.
2.In a large bowl, combine the flour, cocoa, sugar and chocolate, then mix well.
3.In a separate bowl, whisk together the eggs, milk, melted butter and vanilla, then stir in the raspberries.
4.Pour the wet ingredients into the dry, stirring until just combined. Spoon into the serving dishes (they should be about two-thirds full). In a jug, whisk together the sugar, water and cocoa, then carefully pour or spoon the hot liquid over the puddings.
5.Bake the puddings on a tray for 15-20 minutes or until risen and set on the top. (You can test them with a skewer – they should be fudgy in the centre still.) Serve as soon as possible.

Adding a hint of tart raspberries to this rich wintry pudding takes it to the next level. They make cute little desserts in single serves, especially with a dollop of thickened cream and a dust of cocoa, or make it family sized for Sunday night and serve with a simple coulis or chocolate sauce.


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