Donna Hay: Basics To Brilliance

Raspberries and Chocolate are the perfect pair and these Fudgy Chocolate Puddings with Raspberries offer a superb combination.


  • 1 x quantity molten choc-chunk brownie mixture (see basic recipe)+

  • 175g raspberries


  • 1.

    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

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 45kj
  • Fat Total 0g
  • Saturated Fat 0g
  • Protein 1g
  • Carbohydrate 10g
  • Sugar 4g
  • Sodium 1mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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+ This recipe begins with uncooked brownie mixture – simply prepare the basic recipe until the end of step 2.

Perfect as individual desserts, serve warm puddings with double cream.

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