Raspberry-melting-middle-pudding

Raspberry melting-middle puddings

Dark chocolate and tangy berries make a dessert dream-team!

By , 21 November 2017

(6 votes)

Raspberry melting-middle puddings
  • 40 Mins
  • Serves: 8
  • Price: 80p per serving
Nutritional Info
Each 92g serving contains
  • Energy

    1324KJ

    316KCAL

    16%
  • Fat

    20.7g

    high

    30%
  • Saturates

    12.5g

    high

    63%
  • Sugars

    19.8g

    med

    22%
  • Salt

    0.40g

    med

    7 %
of your reference intake.
Typical energy values per 100g: 439kJ/344kcal.
Ingredients
  • 115g butter, plus extra for greasing
  • 2tbsp cocoa powder
  • 90g caster sugar
  • 100g dark chocolate
  • 2 eggs
  • 70g self-raising flour
  • 150g raspberries
Method
  • Grease 4 individual pudding moulds with butter. Tip all the cocoa powder into the first mould, then rotate it at an angle until the inside is evenly covered in cocoa. Pour the excess into the next mould and repeat until all 4 moulds are lined.

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Put 115g butter, the caster sugar and dark chocolate in a pan on a very low heat for 3-4 mins, until the chocolate has melted and the mixture is glossy. Transfer to a bowl and leave for 10 mins to cool.

  • Meanwhile, roughly chop ¼ of the raspberries and set aside.

  • Add the eggs to the slightly cooled chocolate mixture and, using an electric hand-whisk, beat for 3-4 mins. Gently fold in the flour.

  • Divide ¾ of this mixture between the 4 pudding moulds, then add 1tsp of the chopped raspberries into the centre of each one. Top up each mould with the remaining chocolate mixture.

  • Bake for 12 mins, until the tops of the puddings are dry and just firm but a skewer inserted comes out covered in batter.

  • Cool in the tins for 1 min then use a knife to gently release the edges. Turn out onto plates and garnish with the remaining raspberries – each pud serves 2 as an indulgent treat.