This chocolate strawberry pudding is rich, decadent and very tasty, thanks to the winning combination of dark chocolate and strawberries.
While these chocolate strawberry puddings look amazing with heart-shaped strawberries, and even eating them has an air of theatricality thanks to the gooey centre, they're actually super easy to make.
This is especially perfect if you're looking for something to impress for Valentine's Day, Mother's Day, Father's Day or a birthday but don't want to spend hours in the kitchen.
And the strawberries aren't just on top. In the batter, you'll find strawberry yogurt, the type complete with yummy strawberry chunks.
Here's my chocolate strawberry pudding recipe.
Ingredients
- 100 g (3.53 oz) dark chocolate (bittersweet)
- 90 g (3.17 oz) slightly salted butter plus a little for greasing
- 4 tbsp strawberry yogurt
- 2 medium free range eggs medium free range
- 70 g (2.47 oz) white caster sugar (superfine sugar)
- 50 g (1.76 oz) plain white flour (all purpose flour)
- ½ tsp baking powder
- 100 g (3.53 oz) strawberries
Equipment
Instructions
Preheat the oven to 210C/410F (200C/390F fan assisted).
Melt the chocolate in a heatproof bowl.
Stir in the butter until melted.
In another bowl, whisk the eggs and sugar together until the mixture is pale, creamy and fluffy.
Fold the yogurt into the egg mix.
Tip the cooled chocolate into the egg mix and fold through.
Add the flour and baking powder and continue to fold until nice and even.
Divide the mixture between the six greased ramekins and chill for an hour.
Bake your chocolate strawberry puddings for 6-8 minutes. The tops should just set.
Top each ramekin with a sliced strawberry and enjoy.
Will you make it? We love this strawberry version, but which other fruits are you tempted to try?
Print this chocolate strawberry pudding recipe
Chocolate Strawberry Pudding Recipe
Ingredients
- 100 g (3.53 oz) dark chocolate (bittersweet)
- 90 g (3.17 oz) slightly salted butter plus a little for greasing
- 4 tbsp strawberry yogurt
- 2 medium free range eggs medium free range
- 70 g (2.47 oz) white caster sugar (superfine sugar)
- 50 g (1.76 oz) plain white flour (all purpose flour)
- ½ tsp baking powder
- 100 g (3.53 oz) strawberries
Instructions
- Preheat the oven to 210C/410F (200C/390F fan assisted).
- Melt the chocolate in a heatproof bowl.
- Stir in the butter until melted.
- In another bowl, whisk the eggs and sugar together until the mixture is pale, creamy and fluffy.
- Fold the yogurt into the egg mix.
- Tip the cooled chocolate into the egg mix and fold through.
- Add the flour and baking powder and continue to fold until nice and even.
- Divide the mixture between the six greased ramekins and chill for an hour.
- Bake for 6-8 minutes. The tops should just set.
- Top each ramekin with a sliced strawberry and enjoy.
Video
Nutrition
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