Rich Hot Chocolate Fondant Puddings with Raspberries

5.0/5 rating 1 vote
  • Makes: 6 individual moulds
  • Prep Time: 10 miuntes
  • Ready in: 8-10 mins
  • Difficulty: Moderate
  • Print:
Rich Hot Chocolate Fondant Puddings with Raspberries


  • 50g unsalted butter, very soft
  • 75g caster sugar
  • 170g condensed milk
  • 4 large eggs, beaten
  • 2tsp vanilla extract
  • 350g bitter (dark) chocolate, melted
  • 75g gluten-free flour
  • 120g raspberries
  • 275mls cold double cream
  • vanilla extract
  • icing sugar

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  1. Place a large baking sheet in the oven and preheat to 200°C gas 6.
  2. Grease six 150ml moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
  3. Cream the butter, sugar condensed milk together using a hand held electric mixer, until light and fluffy
  4. Gradually beat in the eggs and the vanilla.
  5. Stir in the melted chocolate and finally add the flour, mixing until smooth.
  6. Divide the mixture evenly between the moulds: for each one, fill halfway and then spoon 20g of raspberries on top, before covering with another spoonful of chocolate mixture.
  7. Place the moulds onto the hot baking sheet in the oven and cook for 8-10 minutes until puffed and risen.
  8. Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
  9. Lightly whisk the cream then add a little vanilla and a little icing sugar to taste.
  10. Dust with icing sugar and eat hot with a nice blob of cream.

Comments (1)

  • Paula


    12 September 2014 at 13:34 |
    love this and have done it a few times now. I have used almond flour as the flour of choice. Thanks for this delicious pud.


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