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What you’ll need

hazelnuts

¼ cup hazelnuts, toasted and ground to meal

butter

70g unsalted butter, melted

milk

½ cup milk

eggs

1 egg

vanilla paste

1 teaspoon vanilla paste

brown sugar

1 cup brown sugar

flour

1 cup The Healthy Baker Plain Flour

baking soda

2 teaspoons baking powder

nutella

½ cup Nutella

cocoa

4 tablespoons cocoa

water

1 ½ cups water, boiling

pouring cream

to serve pouring cream

cocoa

to serve cocoa

1

Preheat oven to 180C and grease 6 X 1 cup capacity ovenproof moulds.

2

Place hazelnuts in bowl of food processor and blitz until finely ground.

3

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.

4

Divide mixture between moulds.

5

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.

6

Tp serve, dust with extra cocoa and serve with a drizzle of pouring cream.