Chocolate raspberry fondant pudding

  • Total Time

    29m
    • Prep Time

      20m
    • Bake Time

      9m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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These little bundles of temptation are sure to impress.  Rich chocolate puddings with a gooey oozy middle, delightful!

Method

  1. Preheat the oven to 200°C (fan 180°C, gas mark 6). Butter 6 x 150ml (¼pt) capacity dariole pudding tins or ramekins.

  2. Melt the chocolate. When the chocolate is nearly all melted, stir until smooth. Allow to cool slightly.

  3. Place the butter, sugar, eggs, flour and jam in a food processor and blend to make a smooth batter. Add the melted chocolate and whiz again until well combined. Alternatively you can whisk these ingredients together with an electric whisk.

  4. Divide the mixture between the dishes. Place on a baking tray and bake for 9 minutes. The outside will be cooked with a molten centre. Top with pecan nuts and serve immediately with either crème fraiche or double cream.

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