- Serves: 6
- Cook Time: 45 minutes
- Prep Time: 15 minutes
- Effort: easy
- 150 g dark chocolate, broken into pieces
- 150 g butter
- 1 tsp vanilla extract
- 150 ml warm water
- 110 g caster sugar
- 4 eggs, separated
- 50 g white chocolate, broken into pieces
- 25 g self-raising flour, sieved
- pinches cream of tartar
- 150 g raspberries
- icing sugar, for dusting
- golden granulated sugar, for sprinkling
- vanilla ice-cream or softly whipped double cream, (optional)
Tips and Suggestions
This pudding is best served straight from the oven, but it keeps well to be served the next day as well. Frozen raspberries can be substituted if you cannot find fresh ones.
1. Preheat the oven to 200C/180C fan/gas 6.
2. Place the dark chocolate, butter, vanilla extract, water and caster sugar in a heavy-based saucepan and gently heat until the chocolate has melted. Transfer the mixture to a mixing bowl and stir until smooth and well combined.
3. Add the egg yolks to the dark chocolate mixture and whisk until combined, Fold in the white chocolate pieces, then fold in the sieved flour until just combined.
4. In a separate dry, clean bowl, whisk the egg whites with a pinch of cream of tartar until stiff peaks form. Gently fold the egg whites into the chocolate mixture until just combined.
5. Place the raspberries into the bottom of a 1.2litre pie dish. Top with the chocolate mixture, smoothing out the top, then sprinkle over some golden caster sugar.
6. Place the pie dish into a deep roasting tray and pour enough hot water into the tin to come up 2cm/1in up the sides of the dish. Cook for about ten minutes, then reduce the oven temperature to 170C/150C fan/gas 3. Cook for a further 20-30 minutes, or until the pudding is firm on top but still soft and fudgy in the middle. Remove from the oven and cool for five minutes.
7. To serve, dust with icing sugar and serve with vanilla ice cream or softly whipped cream.
Looking for more fudge ideas? Have a look at our Best ever fudge recipes.
Rate This Recipe