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Choc-hazelnut self-saucing pudding recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Decadent choc-hazelnut self-saucing pudding with a scoop of ice cream on top.
Ingredients:
  • 225g self-raising flour
  • 25g cocoa powder
  • 50g hazelnut meal
  • 110g caster sugar
  • 220.00g brown sugar
  • 125g butter, melted
  • 250ml milk
  • 85g hazelnuts
  • Cocoa powder, extra, to dust
  • Vanilla ice cream, to serve
  • 20.00 gm cocoa powder
  • 750ml water
  • 40.00 ml Smooth Hazelnut Spread
Instructions:
  • Preheat your oven to 180°C. Butter a 10-cup (2.5L) shallow ovenproof dish and place it on a baking tray.
  • In a large bowl, mix together the flour, cocoa powder, hazelnut meal, and combined sugars. Add the butter and milk, then stir until well combined. Transfer the mixture into the prepared dish and level the top. Spoon the Coles Smooth Hazelnut Spread on top and swirl with a small knife for a marbled effect.
  • Prepare the choc-hazelnut sauce by mixing sugar and cocoa powder in a large heatproof jug. Add water and Coles Smooth Hazelnut Spread. Stir until well combined. Drizzle the sauce over the pudding in the dish using the back of a large metal spoon.
  • Bake for 40 minutes or until a skewer inserted in the center comes out clean. Let it cool for 5 minutes, then dust with an extra sprinkle of cocoa powder and serve with a scoop of ice cream.

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