Recipe: Blondie Pudding Cake

Words By Becky Krystal, The Washington Post


Warm Blondie Pudding Cake

Servings: Makes 9 large squares

This gluten-free dessert, adapted by Nigella Lawson from 2016 “MasterChef Australia” contestant Chloe Bowles, comes together a single pot. With not a lot of effort or dishes, you get what feels like a traditional English “pud” – soft, fragrant and utterly enticing.

If you want a more traditional blondie, Lawson recommends loosely covering the baking dish with aluminium foil and adding 5 minutes to the bake time. Let the blondies cool on the counter and then in the refrigerator to chill through before cutting.

Make Ahead: Covered leftovers can be refrigerated for up to 1 week; reheat, covered, in a 250-degree oven.



13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into cubes and at room temperature, plus more for greasing the pan

3 ounces good-quality white chocolate, chopped into smallish pieces

3/4 cup plus 2 tablespoons light brown sugar

2 teaspoons ground ginger

3 large eggs, at room temperature

1 cup walnut pieces, coarsely chopped (aim for a mix of small pieces and “dusty rubble,” as Lawson puts it)

1 1/2 cups almond meal or almond flour



Preheat the oven to 325 degrees. Use a little butter to lightly grease a 9-inch square baking dish.


Melt the butter and chocolate together in a sturdy saucepan over low to medium-low heat. Don’t stir; just occasionally lift the pan and give its contents a swirl.


Once the chocolate has become a sludgy paste in buttery liquid, remove from the heat before adding the brown sugar and ginger, and stir gently to incorporate. The mixture should become a glossy-looking fudge, with no lumps. Let cool for 10 minutes. Don’t worry if the butter and chocolate separate; all will be well once you add the eggs.


Stir in the eggs and keep stirring until they’re completely incorporated (this will take several minutes longer than you expect). Add the chopped walnuts and almond meal, stirring gently to distribute evenly.


Pour the batter into the prepared pan, spreading it evenly into the corners. Bake (middle rack) for 35 to 40 minutes, or until golden brown on top, crisp at the edges and beginning to shrink from the sides of the pan. The cake should feel a little soft under its just-firm surface; a toothpick or cake tester inserted into the centre should have a few moist crumbs clinging to it.


Cool in the pan for 30 to 40 minutes before cutting and serving.


Featured Image: Stacy Zarin Goldberg, The Washington Post