What you’ll need
¼ cup hazelnuts, toasted and ground to meal
70g unsalted butter, melted
½ cup milk
1 egg
1 teaspoon vanilla paste
1 cup brown sugar
1 cup The Healthy Baker Plain Flour
2 teaspoons baking powder
½ cup Nutella
4 tablespoons cocoa
1 ½ cups water, boiling
to serve pouring cream
to serve cocoa
Preheat oven to 180C and grease 6 X 1 cup capacity ovenproof moulds.
Place hazelnuts in bowl of food processor and blitz until finely ground.
Add butter, milk, vanilla, half of the brown sugar, flour, baking powder, egg and Nutella and blitz for a few minutes or until well combined.
Divide mixture between moulds.
In a jug, whisk together the cocoa and remaining brown sugar with 1 1/2 cups boiling water. Pour this gently over the puddings and bake for 30 minutes or until the top of puddings are firm but still wobble a little when you give the tray a little jiggle.
Tp serve, dust with extra cocoa and serve with a drizzle of pouring cream.
