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GLITZY CHOCOLATE PUDDINGS

If you've got an electric whisk - either a hand one or a freestanding mixer - this is very low effort indeed, but it is a real showstopper. There's something quite extraordinary about the greedy silence that falls over the table as you put these out.

The glitz is provided by their utter fantabulousness and the scattering of honeycomb over the top. If you don't want to use a Crunchie bar, of course buy some honeycomb or make Hokey Pokey, or else scatter with finely chopped pistachios. You will lose the sugary-glitter look, but you will still have brought to life an elegantly voluptuous creation.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Nigella Recipe
  • Vegetarian
  • 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

Method

Serves: 8
  1. Preheat the oven to 180°C/gas mark 4.
  2. 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.
  3. 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.
  4. Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes.
  5. 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.
  6. 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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