I don’t tend to make many puddings these days. John and I don’t really bother and if the boys fancy something after dinner it usually tends to be fruit or a slice of whatever is in the cake/biscuit tin. But tonight I was really craving a little sweet something and these gorgeous chocolate raspberry puds really hit the spot after our roast dinner!
Chocolate Nutella raspberry puddings
Adapted from a Nigel Slater recipe
Makes four or five, depending on the depth of your ramekins
200g dark chocolate
2 heaped tablespoons Nutella
2 tbsp self raising flour
Preheat the oven to 180C. Butter five ramekins.
Melt the chocolate over a pan of simmering water. Add the butter and stir until melted and smooth. Whisk the eggs and sugar together until the mixture is thick and pale. Pour the melted chocolate on top of the egg mixture and stir until combined. Stir in the Nutella and the flour, lightly mixing only until there are no streaks of flour left. Pour this chocolatey batter into the buttered ramekin dishes, leaving 2cm space at the top to allow the puddings to rise. Place a few raspberries on top of each one and sit the puddings on a baking tray. Place in the oven and bake for 20-25 minutes.
The puddings will be risen and puffy and should have a slight wobble in the middle. They will probably collapse slightly when you remove them from the oven – I see this as a fantastic excuse to fill the crater with cream 😉
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