Fudgy chocolate puddings with raspberries

Raspberries add a perfect little hit of brightness and zing to these rich and fudgy chocolate puddings. They work ideally as individual desserts, served warm with double cream.

Fudgy chocolate puddings with raspberries Credit: Donna Hay

• makes

  12

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 1 quantity molten choc-chunk brownie mixture+
• 175 g raspberries

Instructions

1. Preheat oven to 160°C (325°F).
2. Lightly grease 12 x ½-cup-capacity (125 ml) muffin tins.
3. Divide the brownie mixture between the tins and top with the raspberries, pressing in gently.
4. Bake for 35–40 minutes, or until the puddings are just set.
5. Turn out onto serving plates and serve warm. 

Note

+ This recipe begins with uncooked brownie mixture – simply prepare the Molten choc-chunk brownie recipe until the end of step 2.

  

This recipe is from Donna Hay: Basics to Brillance on SBS Food (Channel 33). Stream episodes via SBS On Demand. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.