Gooey Chocolate Raspberry Pudding

A rich, gooey baked chocolate pudding studded with fresh raspberries — halfway between a brownie and a chocolate cake.

Tags
Source
Source
Recipe Info
Servings: 6
Prep: 15m
Cook: 35m
Total: 50m
Ingredients
  • 200g butter, plus extra to grease
  • 200g dark chocolate, chopped
  • 200g light brown sugar
  • 6 large eggs
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 100g plain flour
  • 100g raspberries, halved
  • 2 tbsp cocoa powder
  • vanilla ice cream, to serve
Instructions
  1. Preheat the oven to 180°C.
  2. Melt the chocolate and butter together in a bowl set over a pan of gently simmering water, then set aside to cool briefly.
  3. Whisk in the sugar, then whisk in the eggs one at a time until thick and glossy.
  4. Whisk in the vanilla extract and salt, then the flour.
  5. Fold through the raspberries.
  6. Grease a 20cm cake tin with butter and dust the whole tin with 1 tbsp of the cocoa powder.
  7. Pour in the batter and bake for around 35 minutes, until the top is set with a crust but the middle still has a pronounced wobble.
  8. Sprinkle with the remaining cocoa powder.
  9. Serve immediately with vanilla ice cream or double cream.
Back to Recipes