Chocolate, raspberry and mandarin puddings

Prepare these decadent but easy chocolate puddings several hours ahead, then top with the fruit and bake while you’re eating the main course. 

By Sarah Heeringa. Photography Amanda Reelick

125g dark Fairtrade 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 or mandarins (first peeled and separated)
icing sugar for dusting
mascarpone or softly whipped cream

6 small ovenproof ramekins, lightly greased 

Preheat the oven to 180˚C.

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. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot. 

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.

Divide the batter evenly between the ramekins then dot the fruit 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. 

To serve, place the ramekins on saucers and dust puddings with icing sugar. Top with cream and serve immediately.

Makes 6

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