Chocolate and hazelnut self-saucing puddings

Chocolate and hazelnut self-saucing puddings - via Fiona Murray

1/2 cup plain flour
1 tsp. baking powder
2 Tbsp. cocoa powder
55g (1/4 cup) caster sugar
1/4 cup lightly toasted hazelnuts, skins removed, chopped
125 ml (1/2 cup) milk
45g unsalted butter, melted
1 egg, lightly beaten

Sauce
1/3 cup brown sugar
1 Tbsp. cocoa powder
120 ml boiling water

Preheat oven to 180C (350F). Lightly grease two 250ml (1 cup) ovenproof dishes or cups. Sift flour, baking powder and cocoa into a mixing bowl. Add sugar and nuts. Stir to combine. Add milk, butter and egg and whisk until you have a smooth batter. Divide batter between prepared dishes.

For the sauce - combine brown sugar and cocoa powder and sprinkle over the two puddings. Carefully pour 60 ml (1/4 cup) boiling water over the top of each pudding, then place in oven for 20-25 minutes. Serve with a dollop of thick cream or vanilla ice-cream.

Makes 2.