Recipes Desserts Pudding Warm Blondie Pudding 5.0 (1) 1 Review This fudgy confection from Nigella Lawson’s new cookbook, At My Table, uses ground almonds instead of flour, making the dish gluten-free. The dessert is much more of a stand-alone star than a bake sale treat: Serve pieces individually, topped with crème fraîche and fresh raspberries. Slideshow: More White Chocolate Recipes By Nigella Lawson Nigella Lawson British television personality Nigella Lawson is known worldwide for her popular cooking shows such as Nigella Express and Simpy Nigella, as well as for judging food competition shows like Iron Chef America, MasterChef Australia, and The Taste. She has written almost a dozen bestselling cookbooks, including How to Eat and Nigella Bites. Aside from her apparent on-camera charisma, Lawson is famous for her wry humor and practical, unfussy approach to cooking. Food & Wine's Editorial Guidelines Updated on April 1, 2018 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Total Time: 1 hr 50 mins Yield: 9 Ingredients 3/4 cup (6 ounces) plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus more for greasing pan 1 (2 3/4-ounce) white chocolate baking bar, chopped (about 1/2 cup) 3/4 cup plus 2 tablespoons packed light brown sugar 2 teaspoons ground ginger 3 large eggs, at room temperature 1 2/3 cups fine almond flour (about 5 7/8 ounce) 1 cup walnuts, roughly chopped Crème fraîche and fresh raspberries, for serving Directions Preheat oven to 340°F. Very lightly butter an 8-inch-square baking dish. Set aside. Melt butter and chocolate in a large, heavy saucepan over low. Cook, swirling pan occasionally, until mixture forms a sludgy paste in buttery liquid, about 10 minutes. (The chocolate will not completely dissolve in the butter.) Remove from the heat. Add brown sugar and ginger; stir until mixture is glossy and fudgy. Let cool 10 minutes. (Don’t worry if mixture separates as it stands.) Add eggs; whisk gently until completely incorporated. Add almond flour and chopped walnuts; stir gently to combine. Pour batter into prepared baking dish, and bake in preheated oven until top is dark brown and crisp around edges, about 50 minutes. Cool in pan on a wire rack 30 to 40 minutes before cutting and serving with crème fraîche and raspberries. Rate it Print