Self-saucing chocolate hazelnut pudding
12
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
Whip up this rich wintry dessert for your next dinner party and we guarantee you'll have everyone begging for the recipe!
Ingredients
Skim milk
½ cup(s), (125ml)
Dark chocolate
50 g, chopped
Reduced fat oil spread
50 g
Chocolate hazelnut spread
¼ cup(s), (60g)
Cocoa powder
⅓ cup(s), (35g)
White self-raising flour
1 cup(s), (150g)
Brown sugar
⅔ cup(s), (150g)
Egg(s)
1 medium, lightly whisked
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Lightly spray a round, 8-cup (2L) capacity ovenproof dish with oil.
2
Combine the milk, chocolate, spread, chocolate hazelnut spread and 2 tablespoons of the cocoa in a saucepan. Cook over low heat, stirring, for 5 minutes or until the chocolate melts and mixture is smooth. Set aside for 5 minutes to cool.
3
Place the flour and half the sugar in a large bowl. Stir in the chocolate mixture and egg until combined. Pour into the prepared dish.
4
Combine the remaining cocoa and sugar in a jug. Pour over 1½ cup (375ml) boiling water and stir to combine. Gently pour over the pudding batter in the dish.
5
Bake for 30 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Remove from oven and set aside for 10 minutes to rest before serving.
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