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 castor sugar
  • 170g condensed milk
  • 4 medium eggs, at room temperature, beaten
  • 1tsp vanilla extract
  • 350g bitter dark chocolate (70%), melted
  • 75g flour (optionally use gluten-free flour)
  • For the Topping
  • 120g raspberries
  • 275mls cold double cream
  • 2-3 tsp vanilla extract
  • 3-4 tbsp icing sugar

Share This

Follow Phil


  • Lightly whisk the cream then add a little vanilla and a little icing sugar to taste do not over whisk then re chill.
  • Place a large baking sheet in the oven and preheat to 200°C gas 6.
  • Grease well six 150ml metal moulds (small pudding basin shape) and cut circles of baking parchment to line the bases.
  • Cream the butter, sugar and condensed milk together using a hand held electric mixer, until light and fluffy.
  • Gradually beat in the eggs and the vanilla. 
  • Stir in the melted chocolate and finally add the flour, mixing until smooth.
  • Divide the mixture evenly between the moulds for each one.
  • Place the moulds onto the hot baking sheet in the oven and cook for 8-9 minutes until puffed and risen.
  • Remove from the oven and straight away, run a knife around the edge of the puddings to un-mould onto a serving plate.
  • Serve with the vanila cream and raspberries.

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.


Leave a comment

You are commenting as guest.

Share This

Follow Phil