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Lamb and Rosemary Pot Pie

Lamb is such an Easter tradition and as lamb is also such a great partner for our more serious reds, […]

Italian Easter Bread

We continue our baking streak for Easter. Not only does the long weekend give us more time to try something […]

Easter Eggnog Wine Cocktail Recipe

Easter Eggs have never been taken to this level! Try our all grown up Easter Eggnog wine cocktail as a […]

Croissant Cake – the perfect Autumn bake

While a summer Christmas is challenging for traditional Christmas roasts and gravy’s and puddings, South Africans are better-off weather-wise when […]

Baking Babka for Easter

Bread has a very strong link to Christian religious ceremonies and a variety of Easter breads are made during Easter […]

Green Mary Wine Cocktail Recipe

Ingredients 2 medium-size green or yellow tomatoes 90 ml water dash green jalapeño tabasco 2 x dash bitters 15 ml […]

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Celery Sour Ingredients 30 ml    gin 15 ml    freshly squeezed lime juice 15 ml    simple syrup 45 ml    fresh celery […]

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Pinot Noir & Porcini Risotto

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Tomato, Baby Marrow and Aubergine Gratin

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Meltingly Moreish Hot Chocolate Pudding Recipe

When is the warm ooze of a hot chocolate pudding more welcome than on winter weekends? Try our recipe and serve with the Leopard’s Leap Merlot. Meltingly moreish, we promise!


Serves 4

200 g dark chocolate

60 g butter

100 g caster sugar

3 eggs

2 tbsp Nutella hazelnut spread


Preheat oven to 200 ˚C.

Lightly butter 4 small ramekins.

Break the chocolate into rough pieces and place in a bowl to melt over gently simmering water. Melt without stirring, occasionally nudging any unmelted chocolate down into the melted chocolate.

Place the sugar into the bowl of a food mixer, separate the eggs and add the yolks to the sugar. Beat till thick and creamy.

Whisk the egg-whites till almost stiff.

Mix the butter into the chocolate and leave to melt, then gently stir in the chocolate hazelnut spread.

Fold the chocolate mixture into the egg and sugar mixtrure, then carefully fold in the beaten egg-whites with a metal spoon. Do not over-mix.

Scoop into the four buttered ramekins and place on a baking sheet. Bake for 12 – 15 minutes until risen. The tops should be cracked and the centres still slightly shaky.

Enjoy with vanilla ice-cream or clotted cream.

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