Cranberry Chocolate Pots

DessertServes 4-6

While it may still be too early for the tree, it’s never too early to introduce a little festive flavour into your weekend baking! This Cranberry Chocolate Pot recipe from the team at Huddersfield based Shaws is the perfect way to ease yourself into the festive fare using their Cranberry & Cherry sauce with Port preserve this simple pudding can be prepared ahead of time for a dinner party and includes a  rich chocolate cheesecake balanced with tart cranberries and a delicious ginger biscuit crumb. Available throughout Yorkshire’s at independent retailers.  For more information visit  


75g Ginger biscuits, finely crumbed

20g Butter, melted

150g Full fat Cream Cheese

40g Caster Sugar

115ml Soured Cream or Crème Fraiche

115g Dark Chocolate

1 jar Shaws Heritage Cranberry & Cherry Sauce with Port


  1. Melt the butter in a saucepan then mix in the biscuit crumb. Place into ramekins or small glasses and press down firmly.
  2. Melt the chocolate in a bowl over some hot water, then in a mixing bowl blend together the cream cheese, soured cream and sugar.
  3. Fold the mixture through the chocolate and the Cranberry sauce until fully blended.
  4. Pipe into the ramekins using a large plain nozzle or carefully spoon over.
  5. Top with a teaspoon or two of cranberry sauce and chill for 3-4 hours before serving.