Chocolate raspberry fondant pudding - recipe

Ingredients

Recipe , Chocolate , Fondant , Pudding , Raspberry

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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
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
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
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

⇐ Chocolate torte

Chocolate profiteroles ⇒