I don't often make sweet things using chocolate. I'm a lot fonder of desserts zinging with lemon or rhubarb, however, lately it's been all about the chocolate. This dessert is so rich and comforting, and made with just a few pantry and fridge staples – no actual chocolate needed! You could use almond meal instead of hazelnut if you prefer, but I really do love the almost nutella flavour the hazelnut gives the pudding, and on a Winter's night, it doesn't get much better!


150g self-raising flour

25g Dutch-process cocoa

30g hazlenut meal

110g brown sugar

80g butter, melted and cooled

1 egg, lightly whisked

125ml milk


150g brown sugar

25g Dutch-process cocoa 

300ml milk


Double cream or ice-cream


1. Preheat oven to 180C.

2. In a bowl, sift in the flour and cocoa powder. Stir in the hazelnut meal and brown sugar. In a separate bowl, gently whisk together the butter, egg and milk until combined. Add to the dry ingredients and stir until combined. Pour into a 1-litre capacity oven-proof dish. 

3. For what will become the sauce, combine the cocoa and sugar in a small bowl and sprinkle over the batter in the dish. Heat the milk in a small pan until just boiling. Take of the heat immediately and pour over the back of a large spoon gently onto the pudding. Bake in the preheated oven for about 35 minutes or until the centre just springs back. I prefer to have the pudding a little under than over cooked as it will retain more of it's delicious moistness. Serve with double cream or ice-cream. 

Recipe adapted from Rodney Dunn