Is there anything more comforting than a decadent pudding in the depths of winter?
This chocolate and raspberry pudding comes together quickly and is the absolute perfect dessert in the colder months.
You can use frozen raspberries, instead of fresh, making it great all year round. The key to this pudding is cooking it just enough so that the centre is cooked, but the sauce is still oozing — it’s a fine balance and requires you to stay a little close to the oven towards the end of the cook. Serve immediately to avoid the sponge soaking up all of the thick rich chocolate sauce.
I’ve used a rectangular dish, but round or square will work fine too — just adjust the cooking time. A larger dish will require less cooking time so reduce the cooking time accordingly.