If you’re the type of person who looks at a traditional Christmas pudding and thinks, ’Who thought this dense, boozy, fruit-packed brick was a good idea?’-you’re not alone. Some of us just aren’t fans of the classic, sticky Christmas pud, with its heavy, fruit-laden, often-too-sweet nature. Enter Nigella Lawson’s Chocolate Pudding for Christmas Pudding Haters with Hot Chocolate Sauce. It’s like a warm, cozy hug for your taste buds-rich, indulgent and everything you could want in a Christmas dessert, without the overwhelming fruit or alcohol-soaked character of its traditional counterpart.
The beauty of this pudding lies in its simplicity. Unlike the dense, often overly-spiced traditional Christmas pudding, Nigella’s version is soft, light and chocolatey. like a cross between a cake and a mousse. When you cut into it, the chocolate sauce pours out from the center, enveloping your spoon like a sweet, velvety dream. It’s decadent but not too heavy, making it the perfect dessert to finish off a Christmas meal without feeling weighed down. There’s something magical about a pudding that’s not only easy to make but also looks like it came straight from the pages of a food magazine. Trust me, it’s an instant crowd-pleaser, especially for those who might typically turn their noses up at anything labeled ’Christmas pudding."
Nigella Chocolate Pudding For Christmas Pudding Haters With Hot Chocolate Sauce Recipe
Ingredients Needed
Making Nigella’s chocolate pudding isn’t a chore and that’s one of the reasons I love it. It’s one of those recipes where you get to enjoy the process without needing to spend all day in the kitchen. Here’s what you’ll need:
- Butter (unsalted, 100g) – For that rich, melt-in-your-mouth texture. Butter is key to creating that beautifully smooth pudding.
- Dark chocolate (250g) – This is the star of the show! Nigella recommends good-quality dark chocolate for depth and richness. It’s the kind of chocolate that melts in your mouth and leaves a lingering taste of luxury.
- Golden syrup (2 tbsp). It adds a touch of sweetness, with a subtle caramel flavor. If you can’t find golden syrup, you can substitute it with light corn syrup, though I’ll always vote for golden syrup when I can.
- Sugar (200g) – A bit of sugar to sweeten the deal, balancing out the bitterness of the dark chocolate.
- Eggs (4 large) – The eggs help give the pudding structure while keeping it light and spongy.
- Self-raising flour (75g) – This gives the pudding its fluffiness. You can’t have a pudding that’s too dense if you want the sauce to shine.
- Cocoa powder (2 tbsp). A little extra chocolate flavor never hurt anyone, right?
- Hot water (200ml) – This will help the batter come together into the smooth, luscious texture you want.
For the hot chocolate sauce that takes this dessert to the next level:
- Double cream (150ml) – Because let’s face it, cream makes everything better, especially hot chocolate sauce.
- Dark chocolate (100g) – More chocolate to pour over the pudding. It’s a necessity.
- Butter (1 tbsp) – For that glossy, silky finish to the sauce.
Equipment Needed
There’s nothing too fancy here. This is the kind of dessert you can whip up even when you’re feeling like a kitchen novice. But here’s what you’ll need:
- Bowl – For mixing the ingredients together.
- Whisk – To make sure everything gets nicely incorporated, especially when you’re adding the eggs and melted chocolate.
- Saucepan – For melting the butter and chocolate together. It’s honestly the easiest step but it’s also one of the most satisfying because the smell is heavenly.
- Pudding basin or a heatproof bowl. The key here is to use a bowl or basin that can hold the batter and stand up to the steaming process. You want to make sure it’s well-greased so the pudding slides out effortlessly after cooking.
- Steamer or large pot with a lid. If you don’t have a proper pudding steamer, don’t worry. You can use a large pot with a lid and place a trivet or a small bowl at the bottom to keep the pudding basin from touching the water.
Instructions To Make Nigella Lawson’s Chocolate Pudding For Christmas Pudding Haters With Hot Chocolate Sauce
Okay, here’s where the magic happens. It’s actually very straightforward and that’s what makes it so lovely. there’s no fussing or complicated techniques. Let’s get baking!
- Prep the pudding: Grease your pudding basin or heatproof bowl with butter, then line the bottom with a small round of parchment paper for extra insurance that your pudding will slip out perfectly after steaming.
- Melt the chocolate: In a saucepan, gently melt the butter and dark chocolate together over low heat. Stir occasionally so it doesn’t burn. The smell of melting chocolate is one of life’s great joys and it only gets better from here. Once melted, take it off the heat and stir in the golden syrup.
- Combine the dry ingredients: In a bowl, whisk together the flour, sugar, cocoa powder and a pinch of salt.
- Beat the eggs: In a separate bowl, beat your eggs until they’re just lightly frothy. Add the egg mixture to your melted chocolate and stir it all together. The eggs help lighten up the pudding without compromising on richness.
- Make the batter: Gradually add the dry ingredients into the wet mixture, alternating with hot water. The batter should be smooth and glossy-like chocolate silk.
- Steam the pudding: Pour the batter into your prepared basin, cover the top with a piece of buttered foil and tie it with string around the top to secure. If you don’t have a proper steamer, set your pudding basin into a large pot with a couple of inches of water at the bottom. Cover with the lid and steam for 1.5 to 2 hours. You’ll need to check the water level during steaming, topping it up as needed. This is the part where the pudding’s texture starts to form-soft, moist and heavenly.
- Make the hot chocolate sauce: While your pudding is steaming away, make the sauce. Melt the cream, dark chocolate and butter in a saucepan over low heat. Stir constantly until everything is smooth, glossy and irresistible. Set it aside for serving.
- Serve: Once your pudding is done (you’ll know it’s ready when a skewer comes out clean), remove it from the steamer. Let it cool slightly, then carefully turn it out onto a plate. When you cut into it, the hot chocolate sauce will ooze out, creating a glorious mess. Pour some of that creamy sauce over the top and you’re ready to enjoy.
What I Learnt
The first time I made this, I was blown away by how easy it was, especially considering the results. I think we all have that fear of failing a dessert, especially something as iconic as a Christmas pudding. But this? It’s forgiving. I made it with just a regular saucepan and a large pot. No fancy equipment necessary.
And the taste-I can’t overstate how rich and comforting it is. The hot chocolate sauce really takes it over the top. At first, I was a little nervous about how the steam would affect the texture of the pudding but the result was perfection. The pudding was fluffy while still being dense enough to hold its own against that indulgent sauce. I also learned that a little patience goes a long way, especially when you’re steaming the pudding. That time in the pot is where all the magic happens.
Lastly, Nigella’s ability to simplify rich recipes without losing any of the depth is what makes her a genius. There’s no overly fussy technique here. just straightforward, honest cooking.
FAQs
Can I Make Nigella’s Chocolate Pudding Ahead Of Time?
Absolutely! This pudding is a great make-ahead dessert. You can prepare it the day before and store it in the fridge. Just make sure to reheat it gently before serving, and it’ll be just as decadent!
What If I Don’t Have Dark Chocolate For The Pudding? Can I Use Milk Chocolate Instead?
You can use milk chocolate if that’s what you’ve got, but keep in mind that it will make the pudding a bit sweeter and less rich. If you like a balance of sweetness and depth, I recommend mixing milk chocolate with a little dark chocolate if you’re up for it!
Can I Skip The Hot Chocolate Sauce If I’m Looking For Something Lighter?
I mean, you can, but the hot chocolate sauce is what really takes this pudding to another level. If you’re trying to lighten it up, maybe drizzle a little cream or a dusting of cocoa powder on top instead. But trust me, that hot sauce is a game-changer.
