Total Time
Prep 15 mins
Cook 40 mins

A baked chocolate pudding with chocolate sauce. Use 3/4 cup muffin tins or ramekin pots for this recipe. For cooking gluten-free - ensure all ingredients are suitable. Dutch cocoa is usually gluten-free This recipe is adapted from one issued in a free cookbook from CSR sugar

Ingredients Nutrition

  • Pudding

  • 125 g butter, at room temperature (4.5 oz)
  • 23 cup icing sugar, sifted (confectioners sugar or powdered sugar)
  • 1 12 cups finely ground hazelnuts (hazelnut meal or almond meal) or 1 12 cups almonds (hazelnut meal or almond meal)
  • 13 cup baking cocoa, sifted
  • 50 g dark chocolate, grated
  • 2 eggs, lightly beaten
  • 14 cup instant fine polenta (corn meal)
  • 13 cup milk
  • Sauce

  • 125 g dark chocolate, chopped
  • 12 cup pouring cream


  1. Preheat the oven to 160ºC or 140°C fan forced.
  2. Grease well 6 x 3/4 cup large muffin pans or ramekin pots.
  3. Beat the butter with the icing sugar in a bowl until light and creamy.
  4. Add the ground hazelnuts, cocoa and chocolate. Mix lightly until just combined.
  5. Add the eggs one at a time, beating well between additions.
  6. Stir in the dry polenta and the milk.
  7. Spoon into the prepared bakeware and bake for 30 minutes or until cooked when tested with a skewer.
  8. For the sauce:.
  9. Combine the chocolate and the cream in a heatproof bowl and stir over a pan of simmering water until the chocolate has melted. Serve the pussings drizzled with the chocolate sauce. You can use the microwave to melt the chocolate and cream- though be careful not to zap for too long.