Recipe

Chocolate hazelnut self-saucing pudding

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Chocolate hazelnut self-saucing pudding
  • 1/2 cup (125ml) milk
  • 40 gram dark chocolate, chopped coarsely
  • 50g butter
  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (75g) self-raising flour
  • 1/4 cup (25g) hazelnut meal
  • 1/3 cup (75g) caster sugar
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 egg, beaten lightly
  • 3/4 cup (180ml) water
  • 40 gram butter, chopped, extra
  • 200 gram vanilla ice-cream
Chocolate hazelnut sauce
  • 1/2 cup (125ml) cream
  • 2 tablespoon brown sugar
  • 50 gram dark chocolate, chopped finely
  • 1/3 cup (110g) nutella
  • 1 tablespoon frangelico

Method

Chocolate hazelnut self-saucing pudding
  • 1
    Preheat the oven to moderate, 180°C (160°C fan-forced). Grease four 1-cup (250ml) ovenproof dishes.
  • 2
    Stir the milk, chocolate, butter and half of the cocoa in a small saucepan over low heat until smooth.
  • 3
    Combine the flour, hazelnut meal, caster sugar and half the brown sugar in a medium bowl. Add the chocolate mixture and egg; stir until combined. Divide mixture among prepared dishes.
  • 4
    Stir the water, extra butter, remaining brown sugar and remaining cocoa in a small saucepan over a low heat until smooth. Pour the hot mixture gently and evenly over the puddings. Bake the puddings, uncovered, in a moderate oven for about 25 minutes.
  • 5
    To make chocolate hazelnut sauce, combine cream and sugar in small saucepan. Bring to a boil; remove from heat. Add chocolate; stir until smooth. Add nutella and liqueur; stir until smooth.
  • 6
    Top the puddings with ice-cream, then the chocolate hazelnut sauce.

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