Self-Saucing Chocolate Pudding

Self-saucing chocolate pudding
(makes 8 small puddings or 1 large)
60g butter
50g caster cusgar
1 egg
1/2 cup milk
125 g flour
2 tbsp cocoa powder
2 tsp baking powder
pinch salt
1/3 cup toasted, peeled and chopped hazelnuts
1/4 cup chocolate chips

1 cup milk
80g brown sugar
90g white sugar
2 tbsp cocoa powder
30ml dark rum

Preheat oven to 180 degrees Celsius. Make the pudding batter by creaming the butter and sugar together. Whisk in the egg followed by the milk. Sift the flour, cocoa, baking powder and salt together in a separate bowl, then fold in the batter, Stir in the nuts, chocolate chips and raisins.

Butter eight ramekins and divide the batter equally between them; alternatively you could use a large pudding dish (about 1 litre).

To make the sauce, pour the milk into a saucepan and bring it to a simmer. Whisk in the sugars and cocoa, then add the rum. Pour the hot sauce over the pudding batter, then bake individual puddings. For 15 minutes, or a large one for about 40 minutes.

Magically, the pudding rises to the top and the sauce sinks to the bottom and becomes fabulously sticky, the pudding is ready when firm to the touch.

Turn out individual puddings into shallow dessert bowls while still hot. If making a large one, serve it straight from its dish.

Serve with vanilla ice-cream.

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