Gooey Chocolate Raspberry Pudding

The chocolate pudding to end all puddings.

Done in 1 hour

Serves 10

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It's great when you get maximum gains for minimum input. This chocolate raspberry recipe is an excellent example of this. It's so easy, but tastes (and looks) almost outrageously decadent, sitting comfortably in a zone somewhere between a chocolate cake, a chocolate pudding and a brownie. You can cook it for slightly less if you want the centre to be a filthy molten gooey mess, but personally I prefer how it looks in the photograph - just set but with a suggestive glossy sauciness. This was a firm favourite of the day in the Twisted kitchen.


Preheat the oven to 180°C. Prepare a double boiler and heat the chocolate and butter together until completely melted and combined. Set aside to cool briefly.

Whisk in the sugar then, one at a time, the eggs. The mixture will be very thick and glossy. Whisk in vanilla essence and the flour. Fold through the raspberries.

Use the butter you've set aside for greasing to line a 20cm cake tin and dust the whole tin with a tbsp of the cocoa powder.

Pour in the batter and bake for around 35 minutes, or until the top is set with a crust but the middle still has a pronounced wobble. Sprinkle with the remaining cocoa powder. Lovely!

Serve immediately with ice cream or double cream.

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Hugh Woodward

Hugh Woodward

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