Warm Nutella puddings with chocolate caramel

Warm Nutella puddings with chocolate caramel
  • Serves icon Makes 6
  • Time icon Hands-on time 25 min, oven time 20-25 min

This is the easiest pud in the world! Add the warm chocolate caramel for extra indulgence but if you’re short of time, serve with a store-bought caramel or chocolate sauce.

Recipe from My Kind of Food by Valli Little (ABC Books), published in Australia.

Psst… There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

Per pudding: 499kcals, 30.2g fat (8.5g saturated), 12.3g protein, 43.2g carbs (42.6g sugars), 0.3g salt, 2.2g fibre

Per sauce serving: 428kcals, 34.1g fat (21.3g saturated), 1.6g protein, 28.2g carbs (28g sugars), trace salt, 0.7g fibre


  • 6 medium free-range eggs, separated
  • 450g Nutella or other chocolate-hazelnut spread
  • Whipped cream to serve

For the chocolate caramel sauce

  • 125ml extra-thick double cream, plus extra to serve
  • 125g honey
  • 125g good-quality dark chocolate, (at least 70%), chopped
  • 125g unsalted butter, plus extra for greasing

You’ll also need… 

  • 6 x 175ml ramekins, greased


  1. Heat the oven to 180°C/160°C fan/gas 4. For the sauce, pour the cream into a small pan over a low heat and warm slightly. Put the honey in a separate heavy-based saucepan and heat for 2-3 minutes over a medium heat until slightly caramelised. Remove from the heat and whisk in the warm cream. Return to the heat, add the chocolate and stir gently for a further minute until the chocolate has melted. Add the butter a little at a time, whisking. Keep warm.
  2. Put the egg whites and a pinch of salt in a clean, dry bowl and whisk using an electric hand mixer until stiff peaks form (they won’t fall over when you remove the beaters).
  3. Put the egg yolks and Nutella in another clean bowl and whisk with an electric hand mixer until smooth. Using a large metal spoon, add one third of the egg white and fold in to lighten. Carefully fold in the rest.
  4. Fill the ramekins to the top with the mixture. Put on a baking tray and bake for 20-25 minutes. The puddings will deflate slightly once they come out of the oven so serve immediately, drizzled with the warm chocolate caramel and topped with a dollop of whipped cream.

Recipe adapted from My Kind of Food by Valli Little (ABC books).

delicious. tips

  1. Watch our handy video to see how these glorious puds are made!

  2. Make the sauce up to 48 hours ahead, cover and chill. Warm gently to serve.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Sharing recipes to feed a crowd

Churros with Nutella dip

Nutella lovers, you won’t be able to resist these warm...

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Nutella mousse

Possibly the quickest, easiest chocolate mousse recipe you’ll ever make....

Save recipe icon Save recipe icon Save recipe

Bonfire Night recipes

Nutella hot chocolate and s’mores

The ultimate campfire (or Bonfire Night) treat; hot mugs of...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Babka buns with Nutella and tahini filling

Nutella fans. Tahini enthusiasts. We see you! And we present...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.