These rich dark chocolate puddings can be made earlier in the day and then just cooked for 10 minutes when you are ready for dessert. Serve with a spoonful of the warm cinnamon-spiced chocolate sauce and top with a scoop of vanilla ice cream – delicious!
Nutrition Facts
Baked raspberry and chocolate puddings with rich dark chocolate sauce
Amount Per Serving
Calories 492
Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g106%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 108mg36%
Sodium 117mg5%
Potassium 432mg12%
Carbohydrates 50g17%
Fiber 7g29%
Sugar 31g34%
Protein 9g18%
Vitamin A 445IU9%
Vitamin C 7mg8%
Calcium 93mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Baked raspberry and chocolate puddings with rich dark chocolate sauce
Indulgent dessert
Servings: 4
Calories: 492kcal
Equipment
- 3 inch x 1 inch deep individual pudding tins
- Bowl
- Saucepan
Ingredients
For the puddings:
- 65 g dark chocolate broken into pieces
- 40 g butter diced
- 2 medium eggs
- 50 g caster sugar
- 40 g plain flour
- 2 tsp cocoa
- 100 g raspberries, plus few extra to decorate
For the sauce:
- 100 g dark chocolate broken into pieces
- 25 g caster sugar
- 125 ml milk
- Large pinch ground cinnamon
- Few drops of vanilla essence
- Vanilla ice cream to serve
Method
- First, make the puddings. Brush the inside of 4, 7.5cm (3 inch) diameter, 2.5cm (1 inch) 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 180oC (160oC 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.
Notes
TIP: Try these puds with blackberries too or a mix of raspberries and blackberries.
Nutrition
Calories: 492kcal | Carbohydrates: 50g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 117mg | Potassium: 432mg | Fiber: 7g | Sugar: 31g | Vitamin A: 445IU | Vitamin C: 7mg | Calcium: 93mg | Iron: 6mg
Recipe courtesy of Love Fresh Berries
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