Chocolate Raspberry Pudding

Chocolate raspberry pudding

This wonderful deep, rich and warming pudding is a variation the Chocolate Pear Pudding from Nigella Express. I tried the original recipe and wasn’t sold on the idea of pears with chocolate, so decided to try remaking it with some raspberries I had in the freezer.

This version is wonderful and would be even better served with a scoop of good vanilla ice cream on top of the hot pudding (which is all melty in the middle). *Pudding heaven*

Devastatingly, we didn’t have any ice-cream in the freezer when I made this.  Oh well, I guess that just gives me the perfect excuse to make it again next week.

Chocolate Raspberry Pudding


  • 300g frozen raspberries
  • 125g plain flour
  • 25g cocoa powder
  • 125g caster sugar
  • 150g soft butter (plus extra for greasing)
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 2 large eggs
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 200°C/gas mark 6/400ºF and grease 6 small ovenproof ramekins or dishes.
  2. Put all the ingredients except the raspberries in a food processor and blitz until you have a batter with a soft dropping consistency.
  3. Mix in the raspberries then spoon into the dishes.
  4. Bake in the oven for 15 minutes.
  5. Let stand out of the oven for 5 or 10 minutes (otherwise there will be very burned mouths) then top with a large scoop of vanilla ice-cream and enjoy! *sigh*

Chocolate raspberry pudding Chocolate raspberry pudding


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