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Chocolate pudding, with blueberry and raspberries and greek yoghurt

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Preparation Time: 30 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 6236 times
Ingredients:
 250 gm(s) Butter (plus extra for greasing)
 4 tsp(s) Sieved flour (plus extra for ramekins)
 250 gm(s) Dark chocolate
 4 Eggs
 4 Egg yolks
 120 gm(s) Caster sugar
 200 gm(s) Blueberries
 200 gm(s) Blackberries
 300 gm(s) Greek yoghurt
Pudding for chocolate fans!
Posted by: abs on 24 February 2008
Click here to view abs's Cookery Book
Cooking Steps:
Pre-heat oven to 180C/Gas mark 4.
Grease 6 ramekins, or small containers (such as small mugs) with butter. Place in the fridge for about 10 mins or so to set. Grease again then flour the inside, tapping off any excess flour.
Melt the chocolate and butter in a bowl over nearly boiling water so the mixture is very hot but does not boil. Stir slowly all the time.
Beat the eggs and yolks with the sugar in a heat proof bowl over a pan of gently simmering water. Remove from the heat and stir in the chocolate. Then, fold in the sieved flour.
Fill the ramekins about 2 thirds full with the chocolate mix and leave to rest for about 15mins.
Place the ramekins on a baking tray and bake for 10 to 20mins until crusty on top. Whilst the puddings are cooking, put the blueberries and blackberries into a pan and heat gently. Add sugar if required (I prefer without) and use a potato masher to squish the heated fruit so the mixture becomes a little syrupy, whilst some whole berries remain.
Serve the puddings straight from the oven, with the berries and yoghurt.

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