Chocolate Hazelnut Puddings

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These were a firm favourite at the original Sugar Club restaurant in Wellington, New Zealand, over 18 years ago. I’ve worked on improving the recipe since then and I still like to make them as much now as then. They’re lovely served with a dollop of mascarpone on top, then runny cream poured over that.


  • 125 g (4 oz) unsalted butter (plus extra for greasing ramekins)
  • 100 g (3 ½ oz) caster sugar (plus extra for dusting ramekins)
  • 125 g (4 oz) dark chocolate, roughly chopped
  • 100 g (3 ½ oz) flour
  • 30 g (2 oz) cocoa
  • ½ cup soft fresh breadcrumbs
  • 100 g (3 ½ oz) hazelnuts, roasted, peeled and roughly chopped
  • 5 eggs, separated
  • 1 teaspoon pure vanilla essence


Preheat oven to 180°C/350°F/Gas Mark 4. Lightly butter six 250 ml (8 fl oz) ovenproof ramekins. Coat with caster sugar and tip out the excess. Make a bain-marie by placing a roasting dish on a shelf in the middle of the oven and pouring in boiling water to a depth of 3 cm (1 ¼ in).

Put butter, chocolate and half the sugar in a heatproof bowl and melt over a saucepan of simmering water. Sieve flour and cocoa and mix with breadcrumbs and hazelnuts. Beat egg whites with remaining sugar until firm peaks form. Mix egg yolks and vanilla into chocolate mixture, then stir in flour mixture. Stir one-third of meringue into chocolate mixture then carefully fold in remaining two-thirds until just combined. Spoon mixture into prepared dishes and place them in the bain-marie. Bake 20-30 minutes. Test with a thin knife or skewer pushed into the middle – it should come out clean. Remove bain-marie carefully from the oven and then remove puddings in their ramekins using tongs or carefully using your fingers. Leave for a few minutes before turning out. Serve straight away with either whipped cream or mascarpone. They can also be successfully reheated later in a microwave.