Ingredients

Step by step

1. Preheat the oven to 140°C, fan 120°C, gas 1. Boil a kettle of water. Put 100g of the raspberries into a small bowl and crush to a purée with a fork. Spoon evenly into 4 x 180ml (or 6 x 120ml) heatproof glass or china pots or ramekins and put them into a small roasting tin.
2. Put the milk, cream and sugar into a small pan and bring slowly to the boil, stirring once or twice to dissolve the sugar. Meanwhile, finely chop the chocolate and put it into a mixing bowl. As soon as the milk mixture starts to bubble around the edge of the pan, take it off the heat. Leave for 1 minute to cool slightly, then pour on to the chocolate and stir until smooth. Stir in the vanilla extract and beaten egg. Strain the mixture through a sieve into a jug and divide equally between the pots.
3. Pour hot (but not boiling) water from the kettle into the roasting tin so that it comes halfway up the sides of the pots, carefully slide them into the oven and cook for 1 hour 15 minutes (or 1 hour for the smaller pots) until set but still very slightly wobbly. Remove the tray from the oven and the pots from the water – leave them to cool completely.
4. Top each one with a few raspberries and dust with icing sugar to serve.