Full question
I baked the Chocolate Raspberry Pudding cake at the right temperature and for the right time but cake wasn’t fully cooked and still had runny batter in the middle. How can I tell that without cutting into it and can/should I cook it for longer than 45 minutes or at a higher temp than 160c fan?
Our answer
Nigella's Chocolate Raspberry Pudding Cake (from HOW TO EAT) is a cake that has a set but light texture while it is warm. The baking temperature is 180c/160c Fan and we would not change this as as higher temperature will cause the outside of the cake to cook more quickly. If you are using a fan oven then check the handbook as some ovens require different adjustments to cooking temperature.
The baking time given is an indication and not absolute and sometimes cakes can take a little longer. We would suggest trying to check the cake in two ways. First very gently shake the pan to see if the centre is still wobbly. If you can see it wobbling below the crust then it is likely to need a few extra minutes to bake. Return it to the oven for a furthere 3-4 minutes and check again. You can also check by inserting a cake tester into the centre of the cake. It is slightly tricky to do this avoiding any raspberries but the tester should come out with damp crumbs attached and not uncooked cake batter. Don't wait for the cake tester to come out clean, as by this point the cake will have baked too much.
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