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.
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
Large pinch ground cinnamon
A few drops of vanilla essence
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.