Molten Chocolate Puddings with Raspberries

I’m not going to apologise. I have an insatiable sweet tooth. These however, seem to hit the spot. They are irresistible with a deep, hidden molten chocolate centre. They are unbelievably delicious. If I had a trumpet I would blow it.

Be careful though one might not be enough!


150g plain chocolate

115g butter

2 eggs

100g caster sugar

1 tsp vanilla extract

25g plain flour

Fresh raspberries to serve


Preheat oven to 190c / 170c fan and grease 4 tin ramekins.

Place your broken up chocolate and butter in a large mixing bowl and melt by blasting for 30 seconds at a time until melted or in a bowl over a large saucepan of boiling water. Stir in between blasts to combine.

In a separate large bowl whisk together your eggs, sugar and vanilla extract with an electric whisk until thick and frothy.

Gently fold in the chocolate mixture and sift in the flour stirring to mix.

Divide between your ramekins. Place them on a baking sheet in the middle of the oven and bake for 12 minutes.

Remove from oven, sift over a little icing sugar and adorn with a fresh raspberry each. Devour!