Chocolate and raspberry puddings recipe

These puddings can be topped with almost any autumn fruit you like – plums, passionfruit, figs, blackberries or persimmons would all be delicious 
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Chocolate and raspberry puddings Photo: Reader's Digest

Serves 4
 

Ingredients for chocolate and raspberry puddings

4 sponge fingers
4 tbsp brewed coffee
1 cup ricotta cheese
½ cup vanilla yoghurt
2 tsp honey
2 punnets fresh raspberries
40 g dark chocolate (70% cocoa solids), grated
 

Preparation for chocolate and raspberry puddings

1. Break sponge fingers into two or three pieces and place one each in the bottom of four small bowls or glasses. You want them to fit quite snugly, so break them up as much as you need to. Pour coffee over, then mash the biscuits down even more, using the back of a fork.
 
2. In a bowl, whisk together ricotta, yoghurt and honey until smooth. Divide this ricotta “cream” between the four glasses and spread over coffee-soaked sponge fingers.
 
3. Sprinkle the berries and chocolate on top of each pudding, then serve.
 
  
 

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2 Comments
fazlan iswandy on 20 December 2012 ,19:25

good i liked

CHEW YAW JOO on 19 December 2012 ,12:10

wonderful gift

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