Choc-Hazelnut Self-Saucing Pudding Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F) and grease a baking dish.
• STEP 2.In a mixing bowl, combine flour, cocoa powder, sugar, and chopped hazelnuts.
• STEP 3.In a separate bowl, whisk together milk, melted butter, and vanilla extract.
• STEP 4.Pour the wet ingredients into the dry ingredients and mix until well combined.
• STEP 5.Transfer the batter to the greased baking dish.
• STEP 6.In a small saucepan, combine brown sugar, cocoa powder, and boiling water.
• STEP 7.Pour the sauce mixture over the batter in the baking dish.
• STEP 8.Bake for 30-35 minutes or until the top is set and the sauce is bubbling.
• STEP 9.Remove from the oven and let it cool for a few minutes.
• STEP 10.Serve the Choc-Hazelnut Self-Saucing Pudding warm with a scoop of vanilla ice cream.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to grease the baking dish well to prevent sticking.
• For an extra nutty flavor, you can add some chopped roasted hazelnuts to the batter.
• Serve the pudding immediately after baking for the best texture and taste.

Storage and Serving

• This pudding is best served warm.
• You can reheat individual portions in the microwave for a few seconds.
• Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.