Let’s face it: the holiday season comes with a long list of traditions, and for many, Christmas pudding is right at the top of that list. But for those of us who would rather not deal with suet, dried fruit, or the overwhelming spiciness that defines this classic dessert, there’s another way to indulge in the sweet, festive spirit. Enter Nigella Lawson’s Chocolate Pudding for Christmas Pudding Haters-the antidote to fruit-heavy, spiced puddings that some of us can’t quite get on board with.
I’ll admit, the first time I heard about this recipe, I was a bit skeptical. I had grown up in a household where Christmas pudding was a must. The ritual of setting it alight with brandy and serving it with thick cream was part of the magic of the holiday. But, as I’ve gotten older, I’ve come to realize that sometimes, simplicity and indulgence need not be mutually exclusive, especially when chocolate is involved.
The beauty of this recipe is that it’s straightforward yet delivers all the rich, comforting flavors you crave without feeling heavy or overly spiced. It’s perfect for those who want to keep the holiday dessert tradition but don’t necessarily want to drown in dried fruit and brandy sauce.
So, let’s dive in and see why this chocolate pudding might just become the new holiday classic in your home.
Nigella Lawson’s Chocolate Pudding For Christmas Pudding Haters With Hot Chocolate Sauce Recipe
I think what makes Nigella’s chocolate pudding stand out from your typical holiday desserts is how effortlessly it brings together two of the most beloved ingredients: chocolate and comfort. This is a dessert that, at first glance, might seem simple, but there’s something deeply satisfying about it. The pudding itself is rich, moist, and perfectly balanced, and the hot chocolate sauce is like an extra little hug in the form of warm, velvety goodness.
The first time I made this for a small Christmas dinner, I was overwhelmed by how much everyone loved it. People who typically turn their noses up at the thought of Christmas pudding were suddenly sitting at the table, spooning out seconds, and talking about how it might be the best holiday dessert they’d ever had. That’s the power of chocolate and Nigella Lawson.
Ingredient List
Here’s the thing with Nigella’s recipes-they tend to feature ingredients that are easy to find, but when combined, create something that tastes a lot more complex than the sum of its parts. For this particular pudding, you won’t need anything too exotic, and you probably already have most of the ingredients in your pantry. Here’s what you’ll need:
- 200g (7 oz) dark chocolate: It doesn’t have to be the fanciest chocolate, but I recommend using something that’s at least 70% cocoa for that rich, bittersweet flavor that balances out the sweetness of the pudding.
- 100g (3.5 oz) unsalted butter: Make sure to use unsalted butter here-when baking, you want to have control over the saltiness, and salted butter can throw off the delicate balance.
- 200g (1 cup) caster sugar: If you can’t find caster sugar, superfine sugar is a fine substitute. It helps create a smooth texture in the pudding.
- 2 large eggs: These provide the richness and structure to the pudding.
- 1 tsp vanilla extract: For a little extra depth and warmth.
- 100g (3.5 oz) plain flour: This is the base of the pudding and gives it that delicate, soft texture.
- 1 tsp baking powder: To ensure a nice, airy lift.
- Pinch of salt: To bring out the sweetness of the chocolate and balance the flavors.
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For The Hot Chocolate Sauce
- 200g (7 oz) dark chocolate
- 150ml (5 oz) double cream: Double cream is rich and helps create a silky sauce, but heavy cream can be used as an alternative.
- 2 tbsp golden syrup (or light corn syrup): This adds sweetness and a subtle caramel flavor.
- 1 tsp vanilla extract: Just to tie the sauce together.
How To Make Nigella Lawson’s Chocolate Pudding For Christmas Pudding Haters With Hot Chocolate Sauce?
This is one of those recipes that, when you get started, makes you feel like a pro. You get the sense that, even if you haven’t baked much before, this is the kind of dessert you can totally nail.
- Prep the oven and pans: Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake tin. You can also use a springform tin for easy release, which is what I usually do.
- Melt the chocolate and butter: In a heatproof bowl, break up the dark chocolate and add the butter. Set it over a saucepan of simmering water (or use a double boiler if you have one). Stir occasionally until both the chocolate and butter have melted into a smooth mixture. The moment this happens, you’ll be hit with a rich, intoxicating chocolate smell-don’t be surprised if you end up sneaking a spoonful.
- Mix the wet ingredients: In a separate bowl, whisk together the sugar and eggs until the mixture is light and fluffy. Add in the vanilla extract, and then pour in the melted chocolate and butter mix. This step is so satisfying because it creates a silky, glossy batter that you can’t help but admire.
- Add the dry ingredients: Sift together the flour, baking powder, and salt, then fold them gently into the wet mixture. Be careful not to overmix-just enough to combine everything.
- Bake the pudding: Pour the batter into your prepared cake tin and bake for around 30-35 minutes. The pudding should rise beautifully, with a slight wobble in the center when gently pressed. If it seems a little too soft to your touch, don’t panic-it’s meant to be a bit gooey in the middle, so you’re actually looking for a very moist texture when you cut into it.
- Make the hot chocolate sauce: While the pudding is baking, heat the cream in a small saucepan over low heat until it’s just about to simmer. Break the chocolate into pieces and stir it in until melted and smooth. Add in the golden syrup and vanilla extract, then give it a final stir until everything is combined into a velvety sauce.
- Serve: Once the pudding is done, let it cool for a few minutes before turning it out of the tin. Slice it into wedges and serve with generous drizzles of that hot chocolate sauce. A dollop of whipped cream or a scoop of vanilla ice cream wouldn’t hurt either.
Things I Learned
While I always trust Nigella’s recipes to be foolproof, making this chocolate pudding reminded me of just how important the details are. For one, the key is in the balance of textures. The pudding itself is rich and almost molten in the center, but it’s not so dense that it feels overwhelming. The chocolate sauce-oh, the sauce-is the kind of indulgence you don’t see coming. It’s not just a topping; it’s a whole experience.
The other thing I learned is that this pudding is ridiculously adaptable. While it’s absolutely perfect as it is, it would also make an amazing base for different flavors. Maybe a little orange zest in the batter? Or some hazelnuts in the chocolate sauce for added crunch? Or even a splash of liqueur in the sauce for those who want an extra grown-up twist.
What also stood out was how versatile this dessert is for different occasions. Sure, it’s perfect for Christmas, but I’ve also made it for birthdays, special dinners, and lazy Sunday afternoons. No matter when or where it’s served, it always brings a sense of occasion to the table.