This pudding will separate during cooking, to produce a light textured top and a smooth sauce underneath. 115g butter 80g Fruisana Fruit Sugar 3 eggs, separated 115g plain flour 1 tsp baking powder 25g cocoa powder 250ml milk 16 pieces dark chocolate
1. In a bowl cream the butter and Fruisana together until soft and fluffy. Then beat in the egg yolks, fold in the sieved flour, baking powder and cocoa. In a separate bowl, whisk the egg whites until stiff. 2. Fold the egg whites into the mixture. Divide the mixture between 8 greased small ramekin dishes and put 2 chocolate pieces into each dish. Cover with foil. 3. Place the ramekins in a baking tray and half fill the baking tray with hot water. 4. Preheat the oven at 160°C, electric oven 180°C or gas mark 4 and bake for 30 - 40 minutes until the top is light and set. 5. Sprinkle with a little Fruisana and top with fresh raspberries, before serving with whipped double cream. Recipe from www.fruisana.com