With sincere thanks to mark gaye for his patience and understanding.

Preparation Time

25 – 30 minutes
Cooking Time

35 minutes
Ingredients (serves 8)

Melted butter, to grease600g frozen raspberries100g (1/2 cup) caster sugar100g butter, at room temperature4 eggs, separated100g dark chocolate, melted50g (1/3 cup) self-raising flour, sifted2 tbs cocoa powder, sifted80g (2/3 cup) hazelnut meal50g (2/3 cup) fresh breadcrumbs (made from day-old bread)100g dark chocolate, extra, coarsely chopped2 tbs Frangelico liqueur2 tbs icing sugarDouble cream, to serve


Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with melted butter to grease. Line the bases with non-stick baking paper. Place 8-10 whole frozen raspberries in each prepared mould. Place the remaining raspberries in a bowl. Set aside to thaw.Reserve 1 tablespoon of caster sugar. Use an electric beater to beat the butter and remaining caster sugar in a bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Fold in the melted chocolate, flour, cocoa powder, hazelnut meal, breadcrumbs, chopped chocolate and Frangelico.Use a clean electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Gradually add the reserved sugar, beating until combined. Add half the egg white mixture to the chocolate mixture. Gently fold to combine. Repeat with remaining egg white mixture.Divide mixture among the prepared moulds. Smooth the surfaces. Cut 8 discs from non-stick baking paper and place over the surface of the chocolate mixture. Cover the moulds tightly with foil.Place the moulds in a large baking dish. Add enough boiling water to come halfway up the side of the moulds. Bake for 35 minutes or until crumbs cling to a skewer when inserted into the centres. Set aside for 5 minutes to cool slightly.Meanwhile, place thawed raspberries and icing sugar in the bowl of a food processor. Process until smooth. Strain the sauce through a fine sieve into a bowl.Turn the puddings onto serving plates. Pour over the sauce and top with cream.


Cook’s tip: To melt chocolate, coarsely chop and place in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth.Take a trip around the globe with our range of international recipe collections. Start with our French recipes, Thai recipes, Turkish recipes and Spanish recipes.

Neither life nor art travels in clear straight lines. While he has spent his adult life developing a career in pharmacy, his interest in the arts has continued to grow. Paul’s passion for photography combined with his love of travel has produced a remarkable portfolio of images inspired by colour and movement. In a small way capturing images satisfies his curiosity about people and their culture.

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  • Marg Thomson Photography
    Marg Thomson P...over 3 years ago

    Oh what a brilliant image… and RECIPE! Am licking my lips… xoxox

  • Thanks Marg, i usually put a poem or a quote. This one needed more! ;-)

    – Paul Tait

  • Mel Brackstone
    Mel Brackstoneover 3 years ago

    Wonderful lighting, Paul! I’m drooling over the recipe too. When are you cooking that for us? :D

  • Thanks Mel. You are one of my inspirations. I really appreciate your generous feed back. Paul

    – Paul Tait

  • HelenLewis
    HelenLewisover 3 years ago

    Honey, I ain’t got time to look at recipes when you display a beautiful shot like this! LOL

  • You make me laugh! Thank you

    – Paul Tait

  • NewModelAndy
    NewModelAndyover 3 years ago

    This works really well. Great composition

  • haha – thank you. I was happy with how it turned out.

    – Paul Tait

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