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
Scandelights 
Can’t wait to give this recipe a try, my little boy will love helping to make these.
Am sure he will, the batter tasted lovely! One is never to old to lick the bowl… 😉
hehe These look fabulously easy! And I get a secret thrill out of using regular ingredients like Crunchie bars!
This sounds like a fab recipe, should they be served hot or cold?
Should these be served hot or cold?
Cold, but not fridge cold with the sauce in the middle warm I think is best.
Thanks Hanna. Here goes….
Hi Hanna, would you think i could make these ahead of time? and just do the chocolate sauce before serving?
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.
has anybody tried making the batter ahead of time?
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!