Hot and deliciously gooey these puddings are from a recipe by Donna Hay.
Preheat oven to 180C (350F). In a bowl sift together 75g (½ a cup) plain flour, 1½ teaspoons of baking powder and 2 tablespoons of cocoa powder. Add 1½ tablespoons of hazelnut meal and 45g (¼ of a cup) brown sugar and stir to combine. Add 125ml (½ a cup) of milk, 35g (1¼ oz) melted butter, a lightly beaten egg and a teaspoon of vanilla extract and mix well. Spoon the mixture into 4 greased oven-proof dishes (1 cup capacity each) and place them on a baking tray. In a small bowl combine an extra 90g (½ a cup) of brown sugar and 1½ tablespoons of cocoa and divide this evenly over the 4 puddings. Pour ¼ of a cup of boiling water over each pudding and bake for 12–15 minutes or until the tops are firm. Serve with thick cream or ice cream.
michelle picker cooks 