Mocha chocolate and hazelnut self-saucing pudding

Mocha chocolate and hazelnut self-saucing pudding

By
From
Dig In!
Serves
6
Photographer
Mark Roper

This is an easy dessert and all the ingredients are probably in your cupboard right now. It’s perfect for when you’re craving something sweet and quick to make. I’ve added a twist with the inclusion of hazelnuts and coffee.

Ingredients

Quantity Ingredient
50g butter, melted, plus extra for greasing
150g self-raising flour
110g caster sugar
30g cocoa powder
50g chopped hazelnuts
125ml milk
1 egg, beaten
cream or ice cream, to serve

Mocha sauce

Quantity Ingredient
165g firmly packed brown sugar
2 tablespoons cocoa powder
1 tablespoon instant coffee powder
250ml boiling water

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven). Butter a 1.5 litre capacity ovenproof dish.
  2. Sift the flour, caster sugar and cocoa powder Into a bowl. Stir in the hazelnuts.
  3. In a separate small bowl, combine the milk, melted butter and egg then pour these wet ingredients into the dry ingredients. Mix to just combine and spoon into the prepared dish.
  4. For the sauce, combine all the ingredients and gently pour the sauce over the pudding mixture.
  5. Place the dish on a baking tray to catch any drips, and bake for 20-25 minutes or until the pudding is cooked through. Serve with cream or ice cream.

Brent’s tip:

  • Put 150 g fresh or frozen berries in the base of the pudding dish before adding the pudding mixture. When baked, they will become part of the sauce.
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