50 g (2 oz) melted butter, plus extra for greasing
75 g (3 oz) plain flour
1 teaspoon baking powder
1 tablespoon dark cocoa powder
25 g (1 oz) ground almonds
50 g (2 oz) soft dark brown sugar
1 egg, lightly beaten
50 ml (2 fl oz) semi-skimmed milk
125 g (4 oz) raspberries, to serve
Preheat the oven to 180°C (350°F), Gas Mark 4. Lightly grease 4 mini pudding basins, 1 75 ml (6 fl oz) each. Sift together the flour, baking powder and cocoa powder into a large bowl. Stir in the ground almonds and sugar.
Beat the egg with the milk and melted butter in a small bowl, then pour into the dry ingredients and stir until combined.
Spoon the mixture into the pudding bowls and bake in the oven for 15 minutes, or until risen and firm to the touch.
Meanwhile, lightly whip the cream to soft peaks.
Serve the chocolate pots warm with fresh raspberries.