January 25, 2013

Budino Di Cioccolato
(Italian Chocolate Pudding)

(From Nigella Express by Nigella Lawson)

Serves 4


250 ml full-fat milk
125ml double cream
60g caster sugar
1 tbsp cornflour
35g cocoa powder
1 tbsps boiling water
2 egg yolks
1 tsp vanilla extract
60g dark chocolate (min 70% cocoa), chopped


1. Put kettle on, warm milk and cream together in saucepan or in a bowl in microwave.
2. Put the sugar and cornflour into another saucepan and sieve in the cocoa powder. Add the boiling water and whisk to a paste.
3. Whisk in the egg yolks one at a time followed by the warmed milk and cream, then the vanilla extract.
4. Scrape down the sides of the pan and put it on a lowish heat, cooking and whisking for about 3-4 mins until the mixture thickens to a mayonnaise-like consistency.
5. Take off the heat and whisk in the finely chopped chocolate, before pouring into 4 small cups or glasses, each with a capacity of about 150 ml.
6. Cover the top of each pud’s surface with cling film to stop a skin forming, refrigerate once cooler.

La Femme version:

Far be it for me to suggest any changes to the Goddess’s work – however I did use both low-fat milk and “light” whipping cream without any disasterous results. Less fat and less guilt! Don’t skimp on the chocolate though and I did use top quality Swiss cocoa which made the difference I think.


As you know it is my mission to prove that red wine goes with chocolate. I think the key, as we proved recently, is that the chocolate does have to be dark and good quality and the wines have to either have hints of chocolate themselves or be opulently fruity to cope with the sweetness. In the past both  Carmenere from Chile and Malbec from Argentina were found worthy. My food and wine course discovered that the Sangiovese/Merlot  blend in the Toscana IGT Red was a perfect match.

Le Vin:

Church Block, (Cabernet Sauvignon/Merlot/Shiraz), Wirra Wirra Vineyards, McLaren Vale, South Australia, 2012, MYR122

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