I defy anyone–even you who have suffered the overindulgence of the recent holidays–to not look at that photograph and drool all over yourself.
That, my fellow Britophiles, is a chocolate pudding–a hot chocolate pudding, to be exact–and it’s got your name on it. The ingredient list is oh, so short, and the directions are simple. Just melt, beat, stir, fold, and bake! It comes from Nigel Slater
, “a cook who writes.” Born in Wolverhampton, West Midlands, he has an illustrious career as a food writer, journalist, and broadcaster. He has written The Observer’s food column for 18 years
, has his own show on BBC1, and is the author of 7 books on cookery (he’s even had a film, Toast,
made about his childhood, starring Helena Bonham Carter and Freddie Highmore!). All in all, he is definitely overqualified for designing one of the greatest desserts you’ll ever sink your spoon into.
But first, did you know that the world’s most expensive dessert is a chocolate pudding?
A little note: Doesn’t it seem a little odd that when so much of the world is starving, we’re trying to break a record with a $35,000 dessert?
Back to something more affordable: chocolate pudding minus the caviar. Nigel’s recipe is a bit different from the “traditional” British pudding. It involves no flour and is baked instead of steamed. The result is a treat that is fluffy on the outside and molten within! This recipe will serve you and three of your favorite people.
- dark, fine quality chocolate – 200g
- butter – 60g
- caster sugar 100g
- eggs – 3
- chocolate hazelnut spread (The Britophile’s Note: Nutella is absolutely to die for!) – 2 lightly heaped tablespoons
- Set the oven at 200˚c/Gas 6. Lightly butter 4 small ramekins or ovenproof cups.
- Break the chocolate into rough pieces and leave to melt in a basin suspended over gently simmering water. Let it melt without stirring, occasionally poking any unmelted chocolate down into the liquid chocolate.
- Put the sugar into the bowl of the food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy. Whisk the egg whites till airy and almost stiff.
- Stir the butter into the chocolate and leave to melt then gently stir in the chocolate hazelnut spread. Fold the chocolate mixture into the egg and sugar then carefully fold in the beaten egg whites with a metal spoon. Take care not to over mix. Just firmly, calmly mix the egg white into the chocolate making certain there are no floating drifts of egg white.
- Scoop into the four buttered dishes and place on a baking sheet. Bake for 12-15 minutes till risen. The tops should be cracked and the centres still slightly wobbly.
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