Members' Recipes Archive

December 2008
Squidgy Chocolate and Raspberry Pudding with a Raspberry Tuile and Coulis
Serena Jane Moriarty

Squidgy Chocolate and Raspberry Pudding with a Raspberry Tuile and Coulis

By: Serena Jane Moriarty

Serves: 2

This month’s recipes are from the winner of the Guild of Food Writer’s annual CookIt! Competition for children aged between 10 and 14. Serena Jayne Moriarty, from West Sussex, then aged 14, impressed the judges with her Fillet of Pollack with Herb Butter wrapped in Bacon, and Squidgy Chocolate and Raspberry Puddings with perfect chocolate tuiles – both featured below. For details of the Guild’s 2009 competition for fledgling cooks and food writers, click here.

Serena Jane Moriarty – Winner CookIt! 2008

Serena Jane Moriarty – Winner CookIt! 2008


150g fresh raspberries
50g caster sugar + 1 tbsp
1 free range egg white
2 tbsp plain flour
1 tbsp cocoa powder
3 tbsp butter, melted and cooled
Whipped double cream, to serve
60g butter
60g dark chocolate
2 free range medium size egg + 2 yolks
50g caster sugar
50g plain flour


1. Preheat the oven to 200°C, Gas 6. Make the coulis. Whiz together half the raspberries with a tablespoon of sugar using a hand blender. Rub the mixture through a sieve with the back of a small ladle or wooden spoon and set aside.
2. Make the tuiles. Whisk the egg white in a medium bowl until it forms soft peaks then gradually mix in the 50g sugar. Fold in the flour and cocoa powder then stir in the butter.
3. Spoon 4 teaspoonfuls of the cocoa mixture onto a non stick baking sheet or one lined with non-stick baking parchment and spread into a 12cm round using the back of a dessertspoon.
4. Bake 4-6 minutes until it feels just firm on top then remove and cool for a few seconds. Lift up the rounds using a palette knife and curl around a wooden spoon handle, leave for a few minutes then cool on a wire tray.
5. Make the pudding. Put the butter and chocolate in a heatproof bowl over simmering water and stir until melted. Put the eggs, yolks and sugar into another bowl and beat with an electric mixer until pale and smooth.
6. Mix in the melted buttery chocolate and fold in the flour. Pour into small pudding basins (about 150ml) or large ramekins. Stand on a flat baking sheet and bake for about 12 - 15 minutes until risen and firm on top. Wait for 2-3 minutes then run a knife around the insides and turn out if liked. The centres will be still gooey as a sauce.
7. Serve with the whipped cream, remaining raspberries, coulis and tuiles.

© Recipe copyright 2008 Serena Jane Moriarty


Author: Serena Jane Moriarty Email:

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