Chocolate and Raspberry Fondants

Be careful not to overbake these oozy puddings: the sauce and juicy raspberries should spill out.

Hands-on time 15min, plus cooling. Cooking time about 15min. Serves 2

❤ 40g (1½oz) butter, plus

extra for greasing ❤ 50g (2oz) dark chocolate,

chopped ❤ 1tsp cocoa powder, plus

extra to decorate ❤ 1tsp plain flour ❤ 2 medium eggs, separated ❤ 25g (1oz) caster sugar

❤ 6 raspberries, plus extra

to serve ❤ Dried raspberries, to

decorate (optional)

1 Preheat the oven to 180°C (160°C fan) mark 4. Grease two 175ml (6fl oz) pudding moulds. 2 Melt the butter and chocolate together in a heatproof bowl over a pan of simmering water. Cool slightly for 10min. Stir in cocoa, flour and egg yolks,

being careful not to overmix. 3 In a large bowl, whisk egg whites until medium peaks form, then whisk in the sugar. Mix a third of the egg whites into the chocolate mixture to loosen it, then fold in the remaining egg whites. 4 Half fill the pudding moulds with chocolate mixture, then put 3 raspberries into the centre of each. Top with rest of mixture. 5 Bake in the oven for 9-10min

until just set and risen. Turn out on to a plate, dust with a little cocoa and a scatter of dried and fresh raspberries.

PER SERVING 419cals, 8g protein, 29g fat (16g saturates), 30g carbs (28g total sugars), 2g fibre

GET AHEAD Make up to the end of step 4, cover each in a double layer of clingfilm and freeze for up to 1 month. Bake for 12-14min from frozen.