Chocolate raspberry pudding cake from How to Eat: The Pleasures and Principles of Good Food (page 351) by Nigella Lawson

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Notes about this recipe

  • anya_sf on May 30, 2021

    Like JJ2018, I also made 1/2 recipe, using extra thawed, frozen raspberries. In a 7" springform, which seemed like the right size, it took closer to 50 minutes to bake. As stated in the head note, this is like a dense chocolate mousse cake, not the saucy kind of pudding cake. We had it a few hours after baking and it was rich and delicious, great with whipped cream to add some lightness. Half the recipe served 6.

  • JJ2018 on October 13, 2019

    This was absolutely delicious - a really lovely dessert I will definitely make again. I halved the recipe and baked in a 6 inch tin - this made only slightly too much mix. Next time I would bake the extra separately in a ramekin rather than over fill. Used frozen raspberries and added extra. My daughter loved it

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