White chocolate and raspberry pots

  • serves 8
  • A little effort

Sometimes the simplest recipes are the best and you only need five ingredients to make these creamy white chocolate and raspberry puddings. Make them up to a day ahead for a dinner party.



  • double cream 284ml
  • milk 150ml
  • white chocolate 450g, chopped
  • eggs 6, yolks only (freeze the whites to use later)
  • frozen raspberries 150g, defrosted


  • Step 1

    Heat the cream and milk together. Put the chocolate in a bowl and pour over the cream mixture. Stir until the chocolate is melted and then stir in the egg yolks.

  • Step 2

    Pour back into the clean saucepan and stir over a low heat, stirring all the time until the mixture thickens enough to lightly coat the back of a wooden spoon (don’t boil or you’ll scramble the eggs), then strain into a jug.

  • Step 3

    Divide the raspberries between 8 small glasses. Divide the chocolate mixture between them, cover the glasses with clingfilm and chill overnight or until set.They should be just firm but not solid.

Nutritional Information

  • Kcals 543
  • Fat 41.9g
  • Carbs 35.2g
  • Fibre 0.5g
  • Protein 8.6g
  • Salt 0.22g