Chocolate and Raspberry Pudding

clock 30 minutes + 45 minutes bowl Serves 4


  • 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
Buy these ingredients now


  • 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.

  • 2. Sift in the flour and cocoa. Add yoghurt and stir to combine. Fold through raspberries gently.

  • 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.

  • 4. Remove tin foil and baking paper. Let puddings sit for 10 mins before tipping out.

  • 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.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

Related Recipes