Chocolate and Raspberry Pudding

Ingredients
- 100g butter, softened
- 120g caster sugar
- 3 eggs
- 120g self-rising flour
- 2 Tbsp cocoa
- ½ cup natural yoghurt
- 1 cup frozen raspberries plus extra thawed out for garnishing
- 80ml cream
- 80g chocolate buttons
- 4 scoops of ice cream to serve
- 2 sprigs of mint, for garnishing
Method
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1. Preheat oven to 180°C. Lightly grease 4 ramekins or 200ml cups. Cut pieces of baking paper and put into the bottom. Beat butter and sugar until light and creamy. Add eggs one at a time, beating after each addition.
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2. Sift in the flour and cocoa. Add yoghurt and stir to combine. Fold through raspberries gently.
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3. Spoon mixture into the moulds or cups and smooth the top. Place into a deep baking dish and add 2cm warm water. Cover whole baking tray with baking paper and then tin foil tucking it in tightly. Place into the oven for 35-40 mins until just set in the middle.
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4. Remove tin foil and baking paper. Let puddings sit for 10 mins before tipping out.
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5. To make the chocolate sauce: bring cream to the boil in a small pot. Pour over chocolate buttons and stir until smooth and creamy.