Nigella’s glitzy chocolate puddings

Following the Jerusalem artichoke soup with girolles as a starter, and pork fillet with crunchy potatoes and lovely sauce, I served Nigella’s glitzy chocolate puddings as dessert at last week’s dinner party.

I expected the chocolate pudding to be good, but not as good as it was. Please, please, try this, or you’re really missing out on a fantastic pudding!

In the recipe Nigella suggests ramekins, but normal sized ramekins are a bit too big for this recipe I think. I used Christopher’s chinese tea cups that are smaller and that was the perfect size following two courses.

Nigella’s glitzy chocolate puddings, serves 8 (or probably 10 in smaller cups)

  • 100g dark chocolate, minimum 70% cocoa solids
  • 100g soft butter
  • 200g sugar
  • 4 eggs
  • 50g flour
  • 1/4 teaspoon bicarbonate of soda pinch of salt

FOR THE GLAZE:

  • 150g dark chocolate, minimum 70% cocoa solids
  • 45g butter
  • 2 x 40g Crunchie bars, broken into shards
  • Preheat the oven to 180°C/gas mark 4.
  • Break up the chocolate and melt it with the butter in a bowl in the microwave or in a double boiler. Once it’s melted, sit the bowl on a cold surface so that the chocolate cools.
  • Preferably in a freestanding mixer, beat the eggs and sugar until thick and pale and moussy, then gently fold in the flour, bicarbonate of soda and a pinch of salt.
  • Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes.
  • Meanwhile, get on with the glaze by melting the chocolate and butter in a microwave (or double boiler), then whisk to form a smooth glossy mixture, and spoon this over the cooked puddings.
  • Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.
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    13 Responses to Nigella’s glitzy chocolate puddings

    1. Can’t wait to give this recipe a try, my little boy will love helping to make these.

    2. hehe These look fabulously easy! And I get a secret thrill out of using regular ingredients like Crunchie bars!

    3. Rose says:

      This sounds like a fab recipe, should they be served hot or cold?

    4. Rose says:

      Should these be served hot or cold?

    5. Rose says:

      Thanks Hanna. Here goes….

    6. Pingback: Three courses | The Food Archive

    7. Hannah says:

      Hi Hanna, would you think i could make these ahead of time? and just do the chocolate sauce before serving?

      • Hanna says:

        Hi Hannah :), they are nicer if made just before. You could probably prepare the cake batter ahead of time, keep in the fridge and pour into ramekins and bake when it is time.

    8. Sarah says:

      has anybody tried making the batter ahead of time?

      • Hanna says:

        I think it will work to make it ahead of time, keep it in the mixing bowl and stir it before pouring it into the ramekins. I poured it into the ramekins maybe 30 minutes ahead of baking and they almost got a skin on them. Let me know how you get on!

    9. Helen says:

      Mine collapsed in the middle do I need to cook them for longer?

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