I adore chocolate and I adore raspberries and when combined it makes a heavenly pudding to finish (this one ticks all the right boxes)!!

Makes 2

40g butter, softened

1/3 cup light brown sugar

250g fresh raspberries

1/3 cup flour

¼ cup unsweetened dark cocoa

1/4 tsp baking powder

Pinch sea salt flakes

¼ tsp vanilla extract

1 large egg yolk

3 Tbsp full milk

1/4 cup cream

Method

Preheat oven to 170C

Melt 1 tablespoon of the butter and mix with 1 tablespoon of brown sugar. Divide amongst the two ramekins, cover the base attractively with the raspberries. Set aside

Cream together the remaining butter along with the remaining brown sugar with a wooden spoon until light and fluffy. Stir in egg yolk, then sift in the dry ingredients and add the milk. Lightly mix together and divide the batter between ramekins.

Place ramekins on a baking tray. Bake until a toothpick inserted in centre of a cake comes out with only a few crumbs attached, about 25-30 minutes. I prefer it slightly underdone to give it more of a decadent texture.

Let cool on a wire rack, 20 minutes.

Serve with chocolate sauce and cream.