Hazelnut Choc Raspberry Pudding

Difficulty | Makes 2 | Book - Cooking for 1 or 2 people


¾ teaspoon gelatine
2 tablespoons boiling water
⅔ cup evaporated light milk
2 tablespoons Nutella spread
2 teaspoons cocoa sifted (Plaistowe®)
⅓ cup frozen raspberries

Per serve
Kilojoules703 (cals 168)
GI RatingLOW


  1. Place gelatine into boiling water and mix together until dissolved. Leave to one side.
  2. Place milk into a small mixing bowl. Combine Nutella and sifted cocoa with milk using a whisk. Make sure to blend the Nutella well.
  3. Add the gelatine to mix whisking until combined.
  4. Divide raspberries over the base of 2 x 7cm ramekin dishes or small glasses, then pour equal amounts of mix on top. Refrigerate until set.

NOTE: Leftover evaporated light milk will keep refrigerated for several days once opened or can be frozen for 2-3 weeks.

Suitable to be frozen for 2-3 weeks..

Dietitian's tip

Raspberries contain antioxidants such as Vitamin C and these help to fight against cancer and heart disease. They’re also low in kilojoules and have fibre and this works well for weight loss.

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