Gooey chocolate pots

These lovely little pots take 16 – 18 minutes to cook – perfect for a fast family treat. A scoop of ice-cream would complement the gooey chocolate. 

This recipe has been developed especially for Rangemaster by Product Training Manager, Lindsey Payne.

choco pots

To make 6 ramekins

  • 180g plain chocolate (not the expensive kind just some bourneville or supermarket own)
  • 180g butter
  • 200g golden caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 100g plain flour
  • 2 table spoons good quality raspberry jam
  • 6 whole fresh raspberries
  1. Melt the chocolate and butter gently on the hob. While that melts grease the ramekins well.
  2. Whisk together the sugar, eggs and vanilla in a jug
  3. Once the chocolate and butter has melted allow it cool slightly then mix in the egg and sugar mixture into the pan
  4. Next add the flour to the pan and blend to a smooth paste
  5. Now stir through the jam
  6. Pour some mixture into each ramekin so they are half-full and then divide any remaining mixture equally between the pots.
  7. Cook in the oven for 16 – 18 mins at 170° for a gooey chocolate brownie pudding
  8. Top with a raspberry to finish the dish off to perfection
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