Molten Raspberry and Chocolate Puddings

Prepare these decadent, easy puddings a couple of hours ahead; then top with the raspberries and bake while you’re eating the main course. Try using one of the many flavoured dark chocolates available, such as sea salt or orange, for a different take on a classic dessert.Cooking times may vary depending on the size and thickness on your ramekins and your oven , but don’t worry if they are runny as they should be runny in the centre , can be served in the ramekins instead of turning them out .I can’t remember where I got the recipe from as very tattered in my book


  • 125g dark chocolate, chopped
  • 125g butter, diced
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • pinch of salt
  • 1/2 cup frozen raspberries
  • icing sugar for dusting
  • mascarpone or softly whipped cream to serve


  1. Preheat oven to 180ºC. Lightly grease 4 x 1 cup capacity ovenproof ramekins.
  2. Put the chocolate and butter in a heat proof bowl set over a saucepan of simmering water and leave to melt, stirring occasionally until smooth. Don’t let the bottom of the base touch the water, or don’t let the chocolate burn.
  3. Lightly whisk the eggs and vanilla in a large bowl then add the sugar, flour and salt and whisk until smooth. Pour in the melted chocolate and mix gently to combine.
  4. Divide the batter evenly between the ramekins then dot the raspberries over the top. Place the ramekins on an oven tray and bake for 13-15 minutes until the sides are set but the centre is still quite soft.
  5. To serve, place the ramekins on saucers and dust the puddings with icing sugar. Top with cream and serve immediately.

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