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Course Types: Dessert Serves: 6 Cooking Time: 30 minutes
Dietary Type / Allergen Information
85g Unsalted Whirl Butter Alternative + extra for greasing
6tbs Lion Raspberry Coulis
100g dark chocolate (milk)
140g soft light brown sugar
60g plain flour
3 large eggs
1tsp vanilla essence
Cocoa powder for dusting
Raspberries and pouring cream to serve
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Brush 6 dariole pots with
Unsalted Whirl Butter Alternative, dust with cocoa powder then place on a baking tray.
Place the dark chocolate and
Unsalted Whirl Butter Alternative in a bowl microwave in 30 second blasts once the chocolate has melted mix and set to one side.
When the mix has cooled slightly add brown sugar and whisk using an electric mixer.
Now add the eggs one at a time, whisking well between each one.
Finely add vanilla extract and the flour.
Divide the mix between the 6 moulds and bake in the oven for 10-12 minutes until the top is firm to the touch, but still wobbly in the middle.
Run a knife gently round the edge to loosen and turn out upside down on a plate drizzled with some
Lion Raspberry Coulis a few raspberries and serve with some fresh pouring cream or Ice cream.
The puddings can be frozen before being baked. They will need 16 minutes to bake from frozen.