Fudgy Chocolate Puddings with Raspberries

Try this quick and easy vegetarian dessert recipe from Donna Hay's Basics to Brilliance.

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
40 minutes

12 servings


  • Fudgy chocolate puddings with raspberries:
  • 1 x quantity molten choc-chunk brownie mixture (see basic recipe)+
  • 0.4 pound raspberries
  • Molten choc-chunk brownies:
  • 1 cup plain (all-purpose) flour
  • ¾ cup cocoa
  • ¾ cup brown sugar
  • 1⅓ cups caster (superfine) sugar
  • 0.4 pound unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 0.3 pound dark chocolate, chopped


Preheat oven to 160°C (325°F). Lightly grease 12 x ½-cup-capacity (125ml) muffin tins. Divide the brownie mixture between the tins and top with the raspberries, pressing in gently. Bake for 35–40 minutes or until the puddings are just set. Turn out onto serving plates and serve warm. Makes 12

  1. + This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 2.
  1. Perfect as individual desserts, serve warm puddings with double cream.
    To make molten choc-chunk brownies:
  1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
  2. Add the chocolate and stir to combine.
  3. Preheat oven to 160°C (325°F).
  4. Lightly grease and line a 20cm square tin with non-stick baking paper.
  5. Spread the mixture into the tin.
  6. Bake for 50 minutes – 1 hour or until the brownie is set+.
  7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16
  1. + The brownie is ready when the top feels set to the touch.
  1. If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the centre.
  2. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.
  3. Brownies will keep in an airtight container for up to 1 week.

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