Andre Martin and Ben Dearnley. Styling: Carolyn Fienberg
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
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.
Related stories
Native ad body.
Native ad body.
Native ad body.
