A delicious dessert in a dash? Yes please! This Quick chocolate and raspberry pudding recipe is oh-so-easy, it will be a menu regular at your place.
Serves44
Cook time25 mins25 minutes
Prep time15 mins15 minutes, (+ 10 mins cooling time)
(+ 10 mins cooling time)
Ingredients
125g butter, chopped
150g 70% cocoa baking chocolate, chopped
½ cup (110g) caster sugar
3 Coles Australian Free Range Eggs
⅓ cup (50g) plain flour
⅔ cup (100g) frozen raspberries
Whipped cream or vanilla ice-cream, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Set aside for 10 mins to cool.
Step 2
Use an electric mixer to beat sugar and eggs in a large bowl until thick and pale. Gradually fold in the chocolate mixture. Sift over the flour and fold until well combined.
Step 3
Divide chocolate mixture between four 1-cup (250ml) ramekins. Top with raspberries, gently pressing into the mixture. Place ramekins on a baking tray. Bake for 15-20 mins or until sides are set and centre still wobbles.
Step 4
Serve puddings immediately with a dollop of whipped cream or ice-cream.
