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Chocolate Fudge Pudding With Toasted Hazelnuts And Frangelico Cream

A delicious pudding recipe from One Pot Feeds All by Darina Allen.

Serving: SERVES 6–8


  • 150g unsalted butter, plus extra for greasing

  • 150g good-quality chocolate (I use 52% cocoa solids)

  • 1 teaspoon vanilla extract

  • 150ml warm water

  • 100g caster sugar

  • 4 organic, free-range eggs

  • 25g self-raising flour



    Icing sugar, to dust

  • 225ml softly whipped cream or crème fraîche mixed with

  • 1 tablespoon Frangelico hazelnut liqueur

    • A few toasted hazelnuts, coarsely chopped


  1. Preheat the oven to 200°C/gas mark 6 and grease a 1.2-litre pie dish with a little butter.
  2. Chop the chocolate into small pieces and melt with the butter in a Pyrex bowl set over a pan of hot, but not simmering, water. As soon as the chocolate has melted, remove the bowl from the heat and add the vanilla extract. Stir in the warm water and sugar and mix until smooth.
  3. Separate the eggs and whisk the yolks into the chocolate mixture. Then fold in the sifted flour, making sure there are no lumps.
  4. In a separate bowl, whisk the egg whites until stiff peaks form, and then gently fold them into the chocolate mixture. Pour the chocolate mixture into the buttered dish.
  5. Put the dish in a bain-marie and pour in enough boiling water to come halfway up the sides of the dish. Bake for 10 minutes. Then reduce the temperature to 160°C/gas mark 3 for a further 15–20 minutes or until the pudding is firm on top, but still soft and fudgy underneath and saucy at the base.
  6. Set aside to cool slightly before dusting with icing sugar. Serve warm or cold sprinkled with toasted hazelnuts with Frangelico cream or crème fraîche alongside.