An oldie but a goodie. Only 19 days left of Winter so I need to pull out some of the self-saucing puddings recipes before Spring is upon us.
I usually make Stephanie Alexander’s recipe but without the walnuts. But the addition of hazelnut meal in this Donna Hay recipe enticed me to give something new a go. I’m a bit of a sucker for anything with hazelnuts or macadamia nuts. If I had cream in the fridge I would be tempted to make up some of the Frangelico cream from the crumble last week. That would go so well with this pudding.
This is the perfect pudding to wrap your hands around to keep warm. Can you see the steam coming up from the molten pudding in the photo? That ice-cream didn’t stand a chance.
chocolate self-saucing pudding
3/4 cup plain flour
1/4 cup hazelnut meal
1/2 cup brown sugar
3 teaspoons baking powder
1/3 cup cocoa powder
1 cup milk
70g butter, melted
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
cocoa powder, extra, for dusting
1 cup brown sugar
3 tablespoons cocoa powder
2 cups boiling water
Preheat the oven to 180 degrees C. In a large bowl add sifted flour, cocoa powder, baking powder, hazelnut meal and sugar. Add the milk, butter, eggs and vanilla and mix well to combine. Pour into a lightly greased ovenproof dish or divide between individual ramekins.
For the sauce, combine the sugar and cocoa powder and sprinkle over the pudding. Carefully pour the boiling water over the top of the pudding. Bake for 30 minutes or 12-15 minutes for ramekins until the top is firm. Sprinkle some of the extra cocoa over the top and serve as is or with cream or ice-cream.