Glitzy Chocolate Puddings


I catered a lunch this week and made this deeply decadent dessert – Nigella Lawson’s (a kitchen Goddess) chocolate puddings. It’s incredibly simple and will satisfy your chocolate craving.

Glitzy Chocolate Puddings

Serves 8

4 oz. bittersweet chocolate
½ cup soft butter
4 eggs
1 cup sugar
1/3 cup flour
¼ tsp baking soda
pinch of salt

For the Glaze:
5 oz bittersweet chocolate
3 Tbs butter
2 Butterfinger bars (2.1 oz), broken into shards

Preheat the oven to 350º F.

Break up the chocolate and melt it with the butter in a bowl in the microwave or over 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 moussey, then gently fold in the flour, baking soda, and pinch of salt.

Fold in the slightly cooled chocolate and butter mixture and then divide among 8 ramekins or custard cups. Put in the oven to bake for 25 minutes.

Meanwhile, get on the glaze by melting the chocolate and butter in a microwave, then whisk to form a smooth glossy mixture and spoon this over the cooked puddings.

Decorate with Butterfinger rubble: I just put the bars in a freezer bag, set to with a rolling pin, and strew over the top.


2 thoughts on “Glitzy Chocolate Puddings

  1. I keep reading this recipe over and over, looking for the milk or cream! This is exciting for me b/c I’m lact0se-intolerant but LOVE chocolate pudding! Thank you for sharing as always…

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