Name: Chocolate Raspberry Puddings
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6
Ingredients: Melted unsalted butter, for greasing; 100g dark cooking chocolate, chopped; 1⁄2 cup milk; 100g unsalted butter, chopped, at room temperature; 1∕3 cup brown sugar, firmly packed; 3 eggs, at room temperature; 1 cup self-raising flour; 2 tblsps plain flour; 1⁄4 cup cocoa powder; 1 cup frozen raspberries; Raspberry ripple ice-cream, to serve; CHOCOLATE SAUCE; 200g block dark cooking chocolate, chopped; 300ml carton pure cream

Chocolate sauce can be made up to two days ahead. Store, covered, in the fridge. Reheat in a small saucepan over a low heat, or microwave on high in 30-second bursts until hot.

Ingredients

Melted unsalted butter, for greasing

100g dark cooking chocolate, chopped

1⁄2 cup milk

100g unsalted butter, chopped, at room temperature

1∕3 cup brown sugar, firmly packed

3 eggs, at room temperature

1 cup self-raising flour

2 tblsps plain flour

1⁄4 cup cocoa powder

1 cup frozen raspberries

Raspberry ripple ice-cream, to serve

CHOCOLATE SAUCE

200g block dark cooking chocolate, chopped

300ml carton pure cream

Method

Grease six ovenproof dishes (1-cup capacity) with melted butter. Line bases with baking paper.

2. Heat chocolate and milk in a small saucepan, stirring over a medium heat until chocolate is melted. Remove. Cool.

3. Beat butter and sugar in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Transfer to a large bowl. Stir in combined sifted ours and cocoa with chocolate mixture, in two batches. Fold in raspberries.

4. Divide evenly among prepared dishes. Tightly cover each dish with a 15cm square piece of greased foil. Place on a large oven tray.

5. Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre of puddings comes out clean. Stand 5 minutes. Remove foil.

6. Meanwhile, make sauce. Heat chocolate and cream in a small saucepan, stirring over a low heat until melted and sauce is hot. Transfer to a jug.

7. Loosen edges of puddings. Turn out onto plates. Serve with sauce and ice-cream.

Jane Ash Food Editor

Jane’s love of food began at a young age and led to her studying home economics at TAFE before embarking on a career in food media and TAFE hospitality teaching that has spanned over 30 years. Today, as a Food Editor across New Idea, New Idea Food and Woman’s Day, she’s all for sharing fresh, delicious and achievable recipe ideas, plus the tricks of the trade so everyone can experience the joy of cooking. Attaining a certificate in Nutrition and Diet from Beck Health & Nutrition, Jane has a sound knowledge of the role a wholesome diet plays in overall health and wellbeing, and a growing interest in developing recipes for those on special diets. A believer in everything in moderation, her love of food extends to sweet treats too, especially cakes and desserts, of which she’s developed hundreds while working in numerous leading magazine test kitchens. She knows she’s in the right job when she finds herself still dreaming up new creations to share and inspire others.

Sarah-Jane Hallett

Kate Nichols

Ingredients

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