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Nigella's Chocolate Pudding (Nigella Lawson) Recipe

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This recipe for Nigella's Chocolate Pudding (Nigella Lawson) is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup whole milk
1/2 cup heavy cream
1/3 cup superfine sugar
1 tablespoon cornstarch
1/3 cup unsweetened cocoa
2 tablespoons boiling water (from a recently boiled kettle)
2 large egg yolks
1 teaspoon vanilla extract
2 ounces bittersweet chocolate (finely chopped)
Directions:
Directions:
Put the kettle on, and warm the milk and cream together in a saucepan or in a bowl in the microwave.
Put the sugar and cornstarch into another saucepan an sieve the unsweetened cocoa. Add the 2 tablespoons of boiling water and whisk to a paste.
Whisk in the egg yolks, one at a time, followed by the warmed milk and cream, then the vanilla extract.
Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 minutes until the mixture thickens to a mayonnaise-like consistency.
Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups of glasses, each with a capacity of about two-thirds of a cup.
Cover the tops of the cups or glasses with clingfilm, letting the clingfilm rest on the chocolate surface, to stop a skin forming, and refrigerate once they are cooler. Make sure they are not stiff fridge-cold when you serve them. You can add a blob of cream on top if you like.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Note from Nigella: We're talking pure, all-encompassing bliss. When you eat this cooled, it is like chocolate satin cream and almost shocking in its pleasurable intensity. But I love it straight out of the pan, too, when it is like the best hot chocolate you've ever had, in spoonable form.

 

 

 

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