Use foil baking ramekins to bake chocolate pudding

Use foil baking ramekins to bake chocolate pudding

Use foil baking ramekins to bake chocolate pudding


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.


Serves: 8


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


150 grams dark chocolate (minimum 70% cocoa solids)

45 grams butter

80 grams crunchie bar (2 bars)

8 foil baking ramekins


1. Preheat the oven to 180°C/160°C Fan/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 8 foil baking 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.