Chocolate raspberry fondant pudding - recipe

Chocolate raspberry fondant pudding

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For the fondant puddings

For the decoration

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  1. 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. 2

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

    For this step you'll need:

    • 300g Orange flavoured chocolate or plain chocolate if you prefer, chopped.
  3. 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.

    For this step you'll need:

    • 75g Butter (unsalted) softened
    • 50g Unrefined light muscovado sugar
    • 5 Egg(s) (free range) medium
    • 50g Plain white flour
    • 3 tbsp Raspberry jam
  4. 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.

    For this step you'll need:

    • 30g Pecan nuts for decoration

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