Chocolate Berry Pudding

Chocolate Berry Pudding


  • 125g Butter, chopped
  • 150g 70% cocoa baking chocolate, chopped
  • ½ cup Caster sugar
  • 3 Eggs
  • 50g Plain flour
  • 100g Frozen raspberries/strawberries
  • Whipped cream or vanilla ice-cream, to serve


  1. Preheat the oven to 200° C.
  2. Melt butter and chocolate in a heatproof bowl over a saucepan of simmering water. Set aside for 10 minutes to cool down.

    Note:The heatproof bowl shouldn’t touch the water in the saucepan as it’ll burn the chocolate.

  3. In a large bowl, beat eggs and sugar using an electric mixer, until thick and pale. Gradually fold in the chocolate mixture. Sift over the flour and fold until well combined.
  4. Divide the chocolate mixture between two Best Duty ¼ Potjies and top with raspberries/strawberries, gently pressing into the mixture. Place the Potjies on a baking tray and bake for 15- 20 minutes or until the sides are set and the centre still wobbles.