• Ingredients: 7
  • Serves: 6
  • Prep: 20 mins
  • Bake: 9 mins
  • Level: easy

Chocolate raspberry fondant pudding with orange flavoured chocolate, butter (unsalted), unrefined light muscovado sugar, egg(s) (free range), plain white flour, raspberry jam, pecan nuts. To make this chocolate raspberry fondant pudding for 6 persons you will need 20 mins for preparation and 9 mins for baking.


For the fondant puddings

For the decoration


  1. Step 1Preheat the oven to 200°C (fan 180°C, gas mark 6). Butter 6 x 150ml (¼pt) capacity dariole pudding tins or ramekins.
  2. Step 2Melt the chocolate. When the chocolate is nearly all melted, stir until smooth. Allow to cool slightly.

    For this step you will need

  3. Step 3Place the butter, sugar, eggs, flour and jam in a food processor and blend to make a smooth batter. Add the melted chocolate and whiz again until well combined. Alternatively you can whisk these ingredients together with an electric whisk.

    For this step you will need

  4. Step 4Divide the mixture between the dishes. Place on a baking tray and bake for 9 minutes. The outside will be cooked with a molten centre. Top with pecan nuts and serve immediately with either crème fraiche or double cream.

    For this step you will need