Bonne Maman

raspberry & chocolate fudge pots

Preparation time: 15min; cooking time about 30min
Serves 6


  • 65g (2½ oz) butter
  • 150g (5oz) milk chocolate
  • 50g (2oz) dark, fine-quality chocolate
  • 1 tbsp chocolate hazelnut spread
  • 100g (4oz) golden caster sugar
  • 3 large eggs, separated
  • 6 tbsp fresh orange juice
  • 6 tbsp orange-flavoured liqueur, such as Cointreau
  • 12 level tbsp Bonne Maman Raspberry Conserve


  1. Preheat the oven to 200°C (fan oven 180°C) mark 6. Lightly butter six ovenproof cups or deep ramekins.
  2. Break the chocolate into a heatproof bowl and sit over a saucepan of barely simmering water. Leave for 10-12mins, or until completely melted. Dice the butter, drop into the warm chocolate with the chocolate spread and leave to melt.
  3. Meanwhile, put the sugar into a large bowl with the egg yolks and beat well until thick, pale and creamy.
  4. Stir the chocolate mixture until smooth then gently fold it into the creamed sugar and yolks.
  5. Stir the orange juice and liqueur into the raspberry conserve and spoon into the bottom of each buttered cup.
  6. Whisk the egg whites until they form soft peaks and quickly fold them into the chocolate mixture. Gently spoon into the cups over the conserve.
  7. Put the cups in a roasting tin and add enough boiling water to come about 2.5cm (1in) up the sides of the cups. Bake for 20-25mins or until the tops are risen and quite firm to the touch. The centres will still be wobbly with a delicious hot raspberry sauce beneath.
  8. The fudge pots are delicious served hot, dusted with icing sugar; warm with a generous dollop of well-chilled extra thick cream or cold with chilled single cream!

Bonne Maman Raspberry Conserve is available from Tesco, Sainsbury's, Waitrose, Morrisons, Coop, Somerfield, Budgens and selected independent retailers.