Baked raspberry and chocolate puddings
Baked raspberry and chocolate puddings Make these rich dark chocolate puddings earlier in the day then just cook for 10 minutes while you clear the table. Serve
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefreshberries.co.uk.
Cooking tools:
- Yorkshire pudding tin
- Foil dish
- Non-stick baking paper
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Oven
- Baking sheet
- Scoop
- Spoon
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Spatula
- Stove
- Measuring cup
Ingredients
- Little butter for greasing
- 65g (21/2oz) dark chocolate, broken into pieces
- 40g (11/2oz) butter, diced
- 2 medium eggs
- 50g (2oz) caster sugar
- 40g (11/2oz) plain flour
- 2 teaspoons cocoa
- 100g (4oz) raspberries, plus a few extra to decorate
- 100g (4oz) dark chocolate, broken into pieces
- 25g (1oz) caster sugar
- 125ml (4fl oz) milk
- Large pinch ground cinnamon
- Few drops vanilla essence
- Vanilla ice cream to serve
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