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While Nigella Lawson has faith that her version of Christmas pudding could convert anybody, she conceded: “There\u2019s no point nagging or, indeed, fighting against real, die-hard antipathies.”<\/p>\n
To make her more-ish chocolate pudding, preparation is key, as Nigella recommends weighing all the pudding ingredients the day before you want to serve to family and friends.<\/p>\n
The chocolate sauce can even be made weeks, even months ahead of time, as it can be frozen for up to three months.<\/p>\n
Nigella said: “You will need a 1.7 litre (three-pint) heatproof plastic pudding basin with lid.”<\/p>\n
Other equipment required for the recipe included a food processor and a saucepan.<\/p>\n
READ MORE… <\/strong> I made Mary Berry\u2019s \u2018favourite\u2019 brownies with a \u2018gooey middle\u2019 – recipe<\/strong><\/p>\n For the pudding:<\/strong><\/p>\n For the sauce:<\/strong><\/p>\n Don’t miss… <\/strong> It won’t harm the pudding to leave it on while you’re quickly making the chocolate sauce.<\/p>\n To make the sauce:<\/strong><\/p>\n Back to the pudding:<\/strong><\/p>\nRecipe<\/h3>\n
Ingredients<\/h3>\n
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Method:<\/strong><\/h3>\n
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I made Mary Berry\u2019s \u2018favourite\u2019 brownies with a \u2018gooey middle\u2019 – recipe[MARY BERRY] <\/strong><\/p>\n\n
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