Smoothing the surface of the puddings before adding the sauce ingredients helps them to rise evenly.
125g (1 cup) self-raising flour
2½ tbsp unsweetened cocoa powder
80g (⅓ cup) soft brown sugar
60g hazelnuts, toasted, skinned and roughly chopped
60g (¼ cup) butter, melted and cooled
icing sugar, sifted, for dusting
115g (½ cup) soft brown sugar
30g (¼ cup) unsweetened cocoa powder, sifted
310ml (1¼ cups) boiling water
1. Preheat the oven to 170C. Grease six 185ml (¾ cup) ovenproof dishes and place on a baking tray.
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.
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.
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.