Chocolate, raspberry and nut crumble

Serves: 8

Chocolate, raspberry and nut crumble

I favour little bowls over ramekins in which to cook and present these crumbles. I think mine are actually sugar bowls from Sainsbury but they are more stylish than ramekins and are big enough to add a scoop or two of ice cream or some double cream. If you use ramekins they will take less time to cook-check the puddings after 12 minutes. These crumbles are very rich but the tartness of the raspberries cuts through the sweetness.



  • For the crumble
  • 75g plain flour
  • 45g unsalted butter, cut into small pieces
  • 50g soft brown sugar
  • 40g pecans, roughly chopped
  • 40g chopped roasted hazelnuts
  • For the pudding
  • 200g plain chocolate (70% cocoa solids), broken up
  • 100g unsalted butter, plus extra for greasing
  • 4 large eggs
  • 130g golden caster sugar
  • 100g plain flour
  • 125g fresh raspberries 
Chocolate, raspberry and nut crumble


  1. Place the flour in a mixing bowl and rub in the butter until the mixture resembles coarse sand. You can do this in a food processor but it is such a small amount it seems barely worth the bother. Stir in the sugar and nuts. Set aside.
  2. Heat the oven to 190˚c, fan oven 170˚c, mark 5. Butter 8 ovenproof bowls or ramekins (see intro).  Place the chocolate and butter in a suitable bowl for a microwave and melt on high for 1 minute. Swirl the contents around a bit and if the chocolate is not quite melted cook on high for a further 30-40 seconds. If you haven’t got a microwave, place the chocolate and butter in a bowl that will sit in a saucepan filled with 2-3cm water, making sure the base of the bowl does not come into contact with the water. Place over a low heat until the chocolate and butter have melted. Set aside to cool while you beat the eggs.
  3. Place the eggs and sugar in a bowl and beat with an electric whisk for 5-6 minutes until the mixture has at least tripled in volume. When you lift the whisk out of the bowl it should leave a trail. Carefully fold in the cooled chocolate mixture. Sift over the flour and fold in, trying to retain as much air as possible in the batter. Fold in the raspberries. Spoon into the buttered bowls and scatter over the crumble.  Place on a baking tray and bake in the oven for about 15-18 minutes. The sides of the pudding should feel slightly firm while the centre is soft. Remove and leave for 3-4 minutes before serving  with some  vanilla ice cream or double cream. 
Chocolate, raspberry and nut crumble