Name: Chocolate and hazelnut self- saucing pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 2/3 cup (160ml) milk; 80 gram unsalted butter, melted; 1 egg, lightly beaten; 1 cup (150g) self-raising flour; 2/3 cup (70g) hazelnut meal; 1/2 cup (110g) raw caster sugar; 1/3 cup (35g) cocoa, plus 1/4 cup (25g) extra; 2/3 cup (150g) firmly packed brown sugar; 2 cup (500ml) boiling water; icing sugar, to dust; pouring cream, to serve

Ingredients

2/3 cup (160ml) milk

80 gram unsalted butter, melted

1 egg, lightly beaten

1 cup (150g) self-raising flour

2/3 cup (70g) hazelnut meal

1/2 cup (110g) raw caster sugar

1/3 cup (35g) cocoa, plus 1/4 cup (25g) extra

2/3 cup (150g) firmly packed brown sugar

2 cup (500ml) boiling water

icing sugar, to dust

pouring cream, to serve

Method

1.Preheat oven to 180°C /160°C fan. Grease a 25cm (top measurement, 22cm base measurement) round fluted 6-cup ovenproof dish. Place on a baking tray.

2.Whisk together milk, butter and egg in a large jug. Combine flour, hazelnut meal, raw caster sugar and cocoa in a large bowl. Stir milk mixture into flour mixture until combined. Spoon into prepared dish, smoothing top with a spatula. Combine brown sugar and extra cocoa. Sprinkle evenly over pudding.

3.Gradually pour boiling water over pudding. Bake for 30-35 minutes, or until pudding springs back when lightly touched. Remove from oven. Stand for 2-3 minutes. Dust with icing sugar and serve immediately with cream.