BSc Sports and Exercise Science 

Personal Trainer and

Nutrition Coach 

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Chocolate, Caramel Raspberry Puds

December 4, 2017

Looking for an indulgent festive dessert? Look no further! This is the perfect easy but delicious dessert for entertaining at Christmas dinner parties time or simply cozying up in front of the fIre with! 


I have a total sweet spot for caramel and with Christmas round the corner there is no exception - I love the stuff and what better way to serve it than with chocolate and raspberries on top?  




Serves 8, cooking time 30 minutes (but needs a few hours to cool). 


For the caramel:

150g light brown sugar 

150g butter

150ml double cream 


300-400g rasberries


For the chocolate: 

200g dark chocolate - cut into small pieces 

690ml whole milk 

3tbsp corn flour 

1/4 tsp salt 

1tsp vanilla extract 

2tsp coco powder 

4 egg yolks 




Caramel layer: 


Put the butter and sugar into a saucepan and heat on a low to medium heat for 10-15 minutes stirring until the sugar has devolved (don't worry if the sugar goes a little granulated again). Add the cream and stir continuously for about 5 minutes until the mixture is very smooth.  Pour the caramel into glass ramekins. Chill for 30 minutes then add the raspberries- i like to cut them in half a place them round the edge of the glass, then full the middle with them. 


Chocolate layer: 


Put corn flour and salt in a pan with a splash of  the milk and mix to a paste. Add the rest of the milk and egg yolks and stir continuously on low heat until thickened (10-12 mins). Add chocolate, cocoa and vanilla to the thickened mixture and heat until the chocolate has melted (don’t let it boil).

Pour over raspberries in ramekins and chill for 2 hrs.   


Serve with raspberries on top and grate a little chocolate. I added a little edible glitter if your feeling very festive ;) 


Hope you enjoy and Merry Christmas! 





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