NZ Woman's Weekly

Saucy chocolate and raspberry pudding recipe

Saucy chocolate and raspberry pudding recipe
  • Meal Type

  • Servings

  • Courses


Adding a hint of tart raspberries to this rich wintry pudding takes it to the next level. They make cute little desserts in single serves, especially with a dollop of thickened cream and a dust of cocoa, or make it family sized for Sunday night and serve with a simple coulis or chocolate sauce.

  • 1½ cups self-raising flour
  • 2 tbsp cocoa
  • ½ cup brown sugar
  • ½ cup roughly chopped chocolate or chocolate chips
  • 2 eggs
  • ½ cup milk
  • 60g butter, melted
  • 1 tsp vanilla essence
  • ½ cup semi-crushed fresh or frozen raspberries (you can use any kind of berry)
  • ½ cup brown sugar
  • 1 cup boiling water
  • 2 tbsp cocoa
  1. Preheat the oven to 180oC and lightly grease 4 (or 6 small) individual oven-proof serving dishes.
  2. In a large bowl, combine the flour, cocoa, sugar and chocolate, then mix well.
  3. In a separate bowl, whisk together the eggs, milk, melted butter and vanilla, then stir in the raspberries.
  4. Pour the wet ingredients into the dry, stirring until just combined. Spoon into the serving dishes (they should be about two-thirds full). In a jug, whisk together the sugar, water and cocoa, then carefully pour or spoon the hot liquid over the puddings.
  5. Bake the puddings on a tray for 15-20 minutes or until risen and set on the top. (You can test them with a skewer – they should be fudgy in the centre still.) Serve as soon as possible.

Take a look at this citrus and coconut meringue recipe here.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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