Chocolate and hazelnut self-saucing puddings

Name: Chocolate and hazelnut self-saucing puddings
Cook time: 1 h
Yield: 6
Cuisine: Modern Australian
Ingredients: 125g (1 cup) self-raising flour; 2½ tbsp unsweetened cocoa powder; 80g (⅓ cup) soft brown sugar; 60g hazelnuts, toasted, skinned and roughly chopped; 160ml milk; 1 egg; 60g (¼ cup) butter, melted and cooled; icing sugar, sifted, for dusting

May 3, 2019

easyTime:30 mins - 1 hourMakes:6

Smoothing the surface of the puddings before adding the sauce ingredients helps them to rise evenly.

Ingredients

125g (1 cup) self-raising flour
2½ tbsp unsweetened cocoa powder
80g (⅓ cup) soft brown sugar
60g hazelnuts, toasted, skinned and roughly chopped
160ml milk
1 egg
60g (¼ cup) butter, melted and cooled
icing sugar, sifted, for dusting

Sauce

115g (½ cup) soft brown sugar
30g (¼ cup) unsweetened cocoa powder, sifted
310ml (1¼ cups) boiling water

Method

Step 1
Preheat the oven to 170C. Grease six 185ml (¾ cup) ovenproof dishes and place on a baking tray.
Step 2
Sift together the flour and cocoa into a medium-sized bowl. Stir in the brown sugar and hazelnuts. Place the milk, egg and butter in a jug or bowl and, using a fork, whisk until well combined. Add to the cocoa mixture and stir with a wooden spoon until just combined. Pour into the prepared dishes and smooth the surfaces with the back of a spoon.
Step 3
To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle evenly over the pudding mixture. Pour the boiling water over the cocoa and sugar mixture.
Step 4
Bake for 25 minutes, or until the top of each pudding is firm to touch. Stand for 5 minutes. Serve dusted with the icing sugar.