Choc-hazelnut self-saucing pudding
This Choc-hazelnut self-saucing pudding combines rich chocolate and hazelnut flavors with a gooey sauce that forms during baking. It's a warm and indulgent dessert perfect for any occasion.
Cook time 40 min
Prep time 10 min
Ingredients:
1 cup self-raising flour2 tbsp dry cocoa powder
1/2 cup hazelnuts
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 cup milk (1% fat)
2 tbsp hazelnuts
{'text': "Indulge in the blissful combination of chocolate and hazelnut with this decadent Choc-hazelnut self-saucing pudding. Perfect for satisfying sweet cravings, this warm, gooey dessert offers a delightful contrast of textures and flavors, making it an exceptional treat for any occasion. Whether you're planning a cozy night in or entertaining guests, this self-saucing pudding is sure to impress."}
Instructions:
- Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish.
- In a large mixing bowl, combine the self-raising flour, 2 tablespoons of cocoa powder, and 1/2 cup of finely chopped hazelnuts.
- Stir in the granulated sugar and brown sugar, mixing well to ensure all the dry ingredients are evenly distributed.
- Add the melted butter and milk to the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Sprinkle the extra 2 tablespoons of roughly chopped hazelnuts evenly over the top of the batter.
- Carefully place the baking dish in the preheated oven. Bake for 35-40 minutes or until the pudding has risen and a skewer inserted into the center comes out clean.
- Remove the pudding from the oven and let it cool for about 5-10 minutes. This will allow the sauce to thicken slightly and the flavors to meld.
- Serve the Choc-Hazelnut Self-Saucing Pudding warm. Optional: top with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Dig in and enjoy the rich, gooey chocolate pudding with a delicious hazelnut texture and flavor.
{'text': 'Embrace the ultimate comfort dessert with this Choc-hazelnut self-saucing pudding. Its luscious, gooey center paired with a soft, fluffy exterior will leave you and your guests yearning for more. With the right tips and ingredients, this treat is easy to prepare and impossible to resist. Enjoy every warm, chocolaty bite!'}
Choc-hazelnut self-saucing pudding FAQ:
Bake the pudding for 35-40 minutes at 180°C (350°F) until it has risen and a skewer inserted into the center comes out clean.
The pudding is done when it has risen and a skewer inserted into the center comes out clean. It should also feel springy to the touch.
Yes, you can substitute hazelnuts with other nuts like walnuts or pecans, or omit them entirely for a nut-free version.
Store leftover Choc-hazelnut self-saucing pudding in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Use unsweetened cocoa powder for the best flavor in this pudding. Dutch-process cocoa can also be used for a deeper color and milder taste.
Tips:
- Toast the hazelnuts before adding them to the mixture to enhance their nutty flavor.
- Make sure to use a high-quality cocoa powder for a richer chocolate taste.
- For an extra burst of flavor, consider adding a dash of vanilla extract to the batter.
- Serve the pudding with a scoop of vanilla ice cream or a dollop of whipped cream for an added layer of indulgence.
- Check the pudding a few minutes before the end of the baking time to avoid overcooking and ensure it remains moist and gooey.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 6g
Carbohydrates 45g
Fiber 3.04g
Sugar 30g
Fat 20g
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