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  • Quick
  • Serves 6
  • 20 mins cook

Saucy chocolate and raspberry pudding

Instead of berries, you could use jarred morello cherries for a “black forest” surprise.


Saucy chocolate and raspberry pudding

  • 1 1/2 cups self-raising flour
  • 2 tbsp cocoa
  • 1/2 cup brown sugar
  • 1/2 cup roughly chopped chocolate or chocolate chips
  • 2 eggs
  • 1/2 cup milk
  • 60 g butter, melted
  • 1 tsp vanilla essence
  • 1/2 cup semi-crushed fresh or frozen raspberries (you can use any kind of berry)
  • 1/2 cup brown sugar
  • 2 tbsp boiling water
  • cocoa


Saucy chocolate and raspberry pudding

  1. Preheat the oven to 180oC and lightly grease 4 (or 6 small) individual oven-proof serving dishes.
  2. In a large bowl, combine the flour, cocoa, sugar and chocolate, then mix well.
  3. In a separate bowl, whisk together the eggs, milk, melted butter and vanilla, then stir in the raspberries.
  4. Pour the wet ingredients into the dry, stirring until just combined. Spoon into the serving dishes (they should be about two-thirds full). In a jug, whisk together the sugar, water and cocoa, then carefully pour or spoon the hot liquid over the puddings.
  5. Bake the puddings on a tray for 15-20 minutes or until risen and set on the top. (You can test them with a skewer – they should be fudgy in the centre still.) Serve as soon as possible.


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