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Chocolate raspberry fondant pudding

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About the bake

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

29Total Time
20Prep Time
9Bake Time
6Serves
Easy

Method

  1. Step 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. Step 2:

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

  3. Step 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. Step 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.

Ingredients

  • For the fondant puddings

    • 300g Orange flavoured chocolate (or plain chocolate if you prefer, chopped.)
    • 75g Butter (unsalted) (softened)
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 5 Egg(s) (free range) (medium)
    • 50g Allinson's Plain White Flour
    • 3 tbsp Raspberry jam
  • For the decoration

    • 30g Pecan nuts (for decoration)

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