Quick chocolate and raspberry puddings
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How to make Quick chocolate and raspberry puddings
Yield = 4Prep time: 0:25
Cook time: 0:25
Total time: 0:50
Ingredients
- 125g butter, chopped
- 150g 70% cocoa baking chocolate, chopped
- 1/2 cup (110g) caster sugar
- 3 Coles Brand Australian Free Range Eggs
- 1/3 cup (50g) plain flour
- 2/3 cup (100g) frozen raspberries
- Whipped cream or vanilla ice-cream, to serve
Method
- Step 1 Preheat oven to 200C. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Set aside for 10 mins to cool.
- Step 2 Use an electric mixer to beat sugar and eggs in a large bowl until thick and pale. Gradually fold in the chocolate mixture. Sift over the flour and fold until well combined.
- Step 3 Divide chocolate mixture between four 1-cup (250ml) ramekins. Top with raspberries, gently pressing into the mixture. Place ramekins on a baking tray. Bake for 15-20 mins or until sides are set and centre still wobbles.
- Step 4 Serve puddings immediately with a dollop of whipped cream or ice-cream.
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