NZ Woman's Weekly

Saucy chocolate and raspberry pudding recipe

Saucy chocolate and raspberry pudding recipe
  • Meal Type

    Chocolate
  • Servings

    5-6
  • Courses

    Dessert

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

Subscribe to the magazine

Breakfast's Ali and Rawdon's secret struggle

In the New Zealand Woman's Weekly this week, Breakfast TV presenters Ali and Rawdon reveal their secret struggle.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe