Project Description

Chocolate Raspberry Puddings

Chocolate and raspberries are universally popular. Put them together in Chocolate Raspberry Puddings and you have a real winner in this deluxe version of a self-saucing pudding.

Serves: 4
Preparation time: 15 minutes
Cooking time: 20 minutes


2 tablespoons butter + extra to grease
1/4 cup (60 g/2 oz) firmly packed brown sugar
1 egg
¾ cup (110 g/4 oz) self-raising flour
1 tablespoon Dutch (or other good-quality) cocoa
1/3 cup (80 ml/2¾ fl oz) milk
2 punnets raspberries
1/3 cup (60 g) coarsely grated chocolate

1/4 cup (60 g/2 oz) firmly packed brown sugar
2 teaspoons Dutch (or other good-quality) cocoa
¾ cup (180 ml/6 fl oz) boiling water

thick cream, to serve


  1. Preheat oven to moderate, 180°–190°C (350°–375°F, Gas Mark 4). Grease 4 x ½ cup (125 ml/4 fl oz) ramekins with extra butter. Place on a flat baking tray.
  2. Beat butter and sugar together until pale. Add egg and beat again until combined. Add flour, cocoa and milk and stir just until combined. Spoon half into the greased ramekins. Put 5 or 6 raspberries in each and sprinkle over 1 tablespoon chocolate. Top with remaining pudding mixture.
  3. For sauce, mix together sugar and cocoa and sprinkle evenly over each pudding. Pour boiling water gently over the puddings (about 2 tablespoons on each). Bake for about 20 minutes. A skewer inserted in the top may not come out clean because of the sauce that forms underneath so be careful not to overcook. Serve with remaining raspberries and thick cream.

Wine: Choose a fortified style such as muscat, tokay or even port—chocolate has such an intensity of flavour that it can flatten out dessert wines that don’t have the sugar level to stand up to it.


Related Recipe: Self-Saucing Spiced Ginger Pudding