Glitzy Chocolate Puddings
by Nigella. Featured in NIGELLA EXPRESSIntroduction
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.
For US cup measures, use the toggle at the top of the ingredients list.
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.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 8 puddings
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
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
- 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 bar rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.
- Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF.
- 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, baking 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 bar rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top.
Additional Information
MAKE AHEAD / STORE:
Make the batter up to 6 hours ahead, put in the ramekins and store in the fridge until needed. To bake, put a baking sheet in the oven when you turn it on to heat and put the ramekins directly onto the hot baking sheet. The puddings may need an extra couple of minutes of baking time if baked from chilled. The sauce is easy to make while the puddings cook but can be made a day ahead and stored in the fridge until needed then reheated gently in a heatproof pan set over, but not in, a saucepan of hot water or in the microwave in very short blasts, until melted.
MAKE AHEAD / STORE:
Make the batter up to 6 hours ahead, put in the ramekins and store in the fridge until needed. To bake, put a baking sheet in the oven when you turn it on to heat and put the ramekins directly onto the hot baking sheet. The puddings may need an extra couple of minutes of baking time if baked from chilled. The sauce is easy to make while the puddings cook but can be made a day ahead and stored in the fridge until needed then reheated gently in a heatproof pan set over, but not in, a saucepan of hot water or in the microwave in very short blasts, until melted.
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Show more commentsThese luscious little babies are the perfect end to any meal. They’re easy to make, but so spectacular to serve and eat. The cake is so tender and gooey! If you’re having people over and don’t know what dessert to serve, this is the answer!
Made these yesterday and MY GOSH THEY ARE DELICIOUS and super easy to make with an electric whisk! I’ll deffo be making them again. Thanks Nigella, you queen!
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.
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!!
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.
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)!!
I meant Crunchie bar :)
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!