If you’re wondering how you’ll have time to make dessert for Christmas Day when you already have a million other things to do, this chocolate pudding might be the answer to your problems: easy to assemble, deliciously indulgent and with ingredients you may well already have lying around.
Super-easy chilled Nutella chocolate pot
I’ll admit that the last step of blowtorching the sugar might be stretching the definition of simple cooking, but I have too many fond memories of lighting Christmas puddings to let another Christmas Day go by without setting something on fire.
Prep 20 min
Chill 2 hr
Serves 6-8
250g milk chocolate
350g double cream
250g Nutella
100g raspberries
60g caster sugar
Break up the chocolate and put it into a saucepan along with the cream. Gently warm the pan over a low heat, stirring gently until the chocolate has melted.
Add the Nutella and give the mixture a few more stirs, until it is smooth and glossy.
Scatter the raspberries in the bottom of a 15cm round dish, then pour over the melted chocolate and cream. Leave to chill in the fridge for a couple of hours.
Once completely chilled and set, spoon over the caster sugar evenly. Use a blowtorch to melt and burn the sugar, until it forms a glassy layer of caramel. Pop it under the grill if you don’t have a blowtorch.
