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Glitzy Chocolate Puddings

by . Featured in NIGELLA EXPRESS
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Introduction

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.

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.

Glitzy Chocolate Puddings
Photo by Lis Parsons

Ingredients

Serves: 8

Metric Cups

For the Chocolate Puddings

  • 100 grams dark chocolate (minimum 70% cocoa solids)
  • 100 grams soft butter
  • 200 grams caster sugar
  • 4 large eggs
  • 50 grams plain flour
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of salt

For the Glaze

  • 150 grams dark chocolate (minimum 70% cocoa solids)
  • 45 grams butter
  • 80 grams crunchie bar (2 bars)

For the Chocolate Puddings

  • 4 ounces bittersweet chocolate (minimum 70% cocoa solids)
  • ½ cup soft butter
  • 1 cup superfine sugar
  • 4 large eggs
  • ⅓ cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1 pinch of salt

For the Glaze

  • 5 ounces bittersweet chocolate (minimum 70% cocoa solids)
  • 3 tablespoons butter
  • 4 ounces crunchie bar (2 bars)

Method

  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  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 bar rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.
  1. Preheat the oven to 180°C/gas mark 4/350ºF.
  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, baking 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 bar rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.

Tell us what you think

What 6 Others have said

  • OMG they are a dream. I made them this afternoon and after a long day this is exactly what I needed. Chocolate heaven! Nigella is a genius.

    Posted by sugarmouserl on 27th April 2013
  • It's just irresistible. I put some raspberries on top. The acidity mixed with soft chocolate is the sensation you want to have. Thanks so much for the recipe!!

    Posted by Carinia on 21st March 2013
  • These are delicious and so light and fluffy. I made the mixture up the day before, put it in the ramekins, covered them in cling film and popped them in the fridge. I took them out of the fridge about an hour before I wanted to cook them. Everyone's face lit up when I served them with a scoop of vanilla ice cream on the side. I also drizzled some of the chocolate sauce on the plate, which looked effective. All made noises of complete satisfaction!! As the mixture makes 8, they are ideal for a dinner party and so easy to do.

    Posted by Misssixty on 18th March 2013
  • I made this last night for a family dinner and it was delicious! A few wanted to share with others then ended up asking for their own after a few bites. I used (85% Cocoa) Lindt Chocolate and put a scoop of vanilla ice cream on before drizzling the glaze over. Everyone was more than excited when they reached the Crispy Crunch pieces (a must)!!

    Posted by LauraReners on 27th January 2013
  • I meant Crunchie bar :)

    Posted by LauraReners on 28th January 2013
  • I just love this recipe! It's easy, fast and incredibly delicious! Although Nigella says it serves 8 portions, in my case it served 14! I also changed the glaze, instead of hers I used Nutella and it is Heaven itself, though I've tried her glaze and it's delicious too :) Thank you Nigella!

    Posted by tequigabs on 19th October 2012
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