Mini Chocolate and Cherry Puddings

Mini Chocolate and Cherry Puddings

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These mini chocolate and cherry puddings can be made in individual ramekins or a large dish, and they're perfect for dessert or snacks.
Servings: 8
Calories: 496
Prep Time 35 minutes
Cook Time 30 minutes


  • 4 oz unsalted butter melted and cooled, plus extra for greasing
  • 4 oz Bournville chocolate chopped
  • 4 large eggs
  • 4 oz golden caster sugar
  • 2 oz self-raising flour sifted
  • 1 tbsp cocoa powder sifted
  • 3 oz hazelnuts chopped and toasted, plus extra to decorate
  • 3 oz morello cherries drained, plus extra to decorate

for the chocolate sauce

  • 3 oz Bournville chocolate
  • 2 tbsp Kirsch or brandy plus extra for drizzling, optional
  • 5 3/4 floz carton double cream plus extra to serve


  • Preheat the oven to 180°C/160°C fan oven/Gas Mark 4. Grease and baseline eight 150 ml (5 fl oz) dariole moulds.
  • Put the chocolate in a heatproof bowl and set over a pan of simmering water to melt. Stir until smooth, then leave to cool.
  • Beat the eggs and sugar together until they are pale and light and have doubled in volume.
  • Fold in the flour, cocoa and melted butter, then stir in the melted chocolate, hazelnuts and cherries.
  • Spoon the mixture into the prepared moulds and place on a baking sheet. Bake for 25 to 30 minutes. Cover with foil during cooking, if they brown too quickly.
  • To make the sauce, put the chocolate, Kirsch, and cream in a pan and heat gently until smooth.
  • Turn out the puddings and spoon 1 teaspoon of Kirsch over each, if using. Spoon over the sauce and decorate with the extra cherries and hazelnuts. Serve with a little double cream.
Calories: 496 kcal
Carbohydrates: 39 g
Protein: 7 g
Fat: 37g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 141 mg
Sodium: 45 mg
Potassium: 235 mg
Fiber: 3 g
Sugar: 29 g
Vitamin A: 795 IU
Vitamin C: 2 mg
Calcium: 51 mg
Iron: 2 mg
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