Chocolate and hazelnut Christmas pudding

Method

1. Butter a 1.5 litre capacity pudding basin and line the base with baking paper.
2. In a bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time, scraping down the bowl every so often. Once the eggs are incorporated and the mixture is light and fluffy, add the remaining ingredients, except the icing sugar, and stir until everything is incorporated.
3. Scrape the mixture into the pudding basin and cover with a layer of baking paper, then a layer of foil. Put in a large pan and add boiling water to reach halfway up the side of the pudding basin, being careful not to splash any into the pudding. Place the lid on and cook over low heat and keep on a slow boil for 2½ hours, checking the pan often to make sure it hasn’t boiled dry – top up with hot water as necessary.
4. When the time is up, carefully remove the pudding from the water, then turn it out onto a serving plate. Dust with icing sugar and serve.