Thursday, 2 August 2012

Glitzy Puddings

If there was a food category in the Olympics, these would be in the running for a gold.  Even if just for aesthetic reasons. 
They're one of Nigella's creations  and I can't think of a more appropriate pudding for our Olympic themed feast this weekend.  Apart from perhaps a Sundae in homage to Michael Phelps. 
 But it wouldn't be nearly as pretty. Or sparkly.

100g dark chocolate, minimum 70% cocoa solids
100g soft butter
200g sugar
4 eggs
50g flour
1/4 teaspoon bicarbonate of soda pinch of salt

150g dark chocolate, minimum 70% cocoa solids
45g butter
2 x 40g Crunchie bars, broken into shards

Preheat the oven to 180°C/gas mark 4

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.
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.
Fold in the slightly cooled chocolate and butter mixture and then divide between eight ramekins, put in the oven to bake for 25 minutes.
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.
Decorate with Crunchie rubble: I just put the bars in a freezer bag, set to with a rolling pin and strew over the top

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