RASPBERRY MELTING-MIDDLE PUDDINGS
Dark chocolate and tangy berries make a dessert dream team
SERVES: 8
READY IN: 40 minutes PRICE PER SERVING: 80p
2 tbsp cocoa powder 115g butter, plus extra for greasing 90g caster sugar 100g dark chocolate 150g raspberries 2 eggs 70g self-raising flour
1 Grease four individual pudding moulds with butter. Tip the cocoa powder into the first mould, then rotate it at an angle until the inside is evenly covered in cocoa. Pour the excess into the next mould and repeat until all four moulds are lined.
2 Preheat the oven to 180°C/ 160°C fan/gas mark 4. Put the butter, caster sugar and dark chocolate in a pan on a very low heat for three to four minutes, until the chocolate has melted and the mixture is glossy. Transfer to a bowl and leave for 10 minutes to cool.
3 Meanwhile, roughly chop a quarter of the raspberries and set aside.
4 Add the eggs to the slightly cooled chocolate mixture and, using an electric hand whisk, beat for three to four minutes. Gently fold in the flour.
5 Divide three-quarters of the mixture between the moulds, then add one teaspoon of chopped raspberries into the centre of each. Top up each mould with the remaining chocolate.
6 Bake for 12 minutes, until the tops of the puddings are dry and just firm, but a skewer inserted comes out covered in batter.
7 Cool in the moulds slightly, then use a knife to gently release the edges. Turn out onto plates and garnish with the remaining raspberries – each pudding serves two as an indulgent treat.