Friday 1 January 2021

Warm Chocolate Pudding

Chocolate Pudding, Warm

 Ooey, gooey, and yummy-I am not a chocoholic. Growing up, my mum used to make these delicious pots of goodness on every special occasion she possibly could. This old-fashioned warm chocolate pudding from decades ago, served with a delicious creme anglaise or a superb vanilla bean ice cream, has become rare on modern-day menus.

But chocolate never really goes out of fashion, and you can even make it your own!

Makes 6 ramekins

Prepare the ramekins with butter and powdered nut of choice. 

6 to 8 oz ramekins-fill accordingly.

Preheat the oven to 200 C |400 F

85 g/3 oz salted butter

170 g/ 6 oz dark chocolate-use your favourite one. I use Lindt.

2 egg yolks 

1 whole large egg

3 tbsp sugar-use white fine or light brown fine

1 1/2 tbsp ground hazelnuts

6 tbsp Kalhua or Tia Maria

Melt the butter and chocolate over a double boiler. Add the liquor to it and gently mix it all in. Do not overmix it. 

Whip the eggs and sugar until they are light and airy and form a ribbon.

Gently fold in the warm chocolate mixture into the egg mixture. Fold in the nuts.

Divide and pour into the prepared ramekins. 

Bake for 12 minutes. 

Serve immediately.


The oven must be preheated. 

If preparing ahead of time, refrigerate for up to 6 hours. Cook for 3 minutes longer if baking from frozen.

The beautiful puff will depend on the perfectly whisked eggs. Using room temperature eggs helps. attain the perfect consistency.

You can use crushed hazelnuts, pistachios, almonds, walnuts, or Brazil nuts. It's all for texture and taste. It should be finely ground.

You may use a chocolate or coffee liquor like Patron, Baileys, Glandula Bottega, or Godiva chocolate liquor. Anything creamy that is either chocolate or coffee will be a good alternate. 

Photo courtesy Shamineh Mavalvala

My published cookbooks are available for sale through myself and on amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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