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Gooey Chocolate Raspberry Pudding

Serves: 6

Ready in: 30 to 60 mins

This warm chocolate pudding is an indulgent dessert that will impress your guests. Serve it with ice cream to complete the course!

Gooey Chocolate Raspberry Pudding Recipe: Veggie Magazine


For the pudding:

125g The Groovy Food Company Rich & Dark Agave Nectar
175g self-raising flour
50g cocoa powder
1 tsp baking powder
85g unsalted butter
50g ground almonds
250ml milk

For the sauce:

100g The Groovy Food Company Rich & Dark Agave Nectar
25g cocoa powder
300ml boiling water
250g fresh raspberries (frozen if out of season)
icing sugar, to garnish


  • Preheat the oven to 180C/35F/Gas 4 (if using a fan-assisted oven, adjust the temperature according to instructions).
  • Sift the flour, cocoa powder and baking powder into a bowl, then rub in the butter.
  • Stir in the agave and almonds, then mix in the milk until smooth. Spoon the mixture into a deep, 2-litre round oven-proof dish and level the surface.
  • For the sauce, mix together the agave and cocoa powder and whisk in the boiling water. Pour the cocoa liquid over the pudding and bake for 30-40 minutes (placed on a baking sheet), or until the top is firm and there is a lovely dark sauce at the bottom.
  • Leave to stand for just a minute or two before serving (the sauce will be absorbed by the sponge if left to stand too long). Dust with icing sugar and decorate with fresh raspberries.
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