Bake of the Week: Raspberry & Chocolate Puddings

WE love these chocolate puddings and they’re the perfect way to round off your weekend.

Prepare them in the afternoon and bake once you’ve had your evening meal and are about to sit down and watch the Strictly results. Sheer bliss!

Serve with a scoop of vanilla ice cream, cream or creme fraiche.

Thanks to Seasonal Berries for this week’s recipe.

You’ll need

For the sponge

Butter for greasing

65g dark chocolate, broken into pieces

40g butter, diced

2 medium eggs

50g caster sugar

40g plain flour

2 tsp cocoa

100g raspberries, plus a few extra

For the sauce

100g dark chocolate, broken into pieces

25g caster sugar

125ml milk

Large pinch ground cinnamon

A few drops of vanilla essence

Method

Brush 4 x 7.5cm individual Yorkshire pudding tins or foil dishes with a little butter then line the base of each with a circle of non-stick baking paper.

Add the chocolate and butter to a small saucepan and heat very gently, stirring until both have melted, then take off the heat.

Add eggs and sugar to a bowl and whisk together until frothy. Gradually whisk in chocolate and butter mix then add flour and cocoa until smooth.

Divide between the dishes then scatter the raspberries over the top. Chill for 1-2 hours.

Add sauce ingredients to a small saucepan and heat very gently, stirring until smooth. Take off heat.Cool, cover and transfer to fridge.

Preheat oven to 180C/160C fan/gas mark 4. Place puddings on a baking sheet then cook for 10 minutes or until just set in the centre.

Remove from oven, leave to cool for a minute or two then loosen and remove from the tins. Peel away the lining paper and transfer to serving dishes.

Decorate with extra raspberries, warm the sauce through then drizzle over the puddings.

Bake of the Week: Chocolate and Banana Fudge Pie