recipes+ Australia - June 2017

30 recipes+ JUNE 2017

RECIPE

AMANDA LENNON

PHOTOGRAPHY

LOUISE LISTER

cook the cover

Feeling saucy

Our cover recipe is every chocoholic’s dream. Rich and inviting, make it today!

2/3 cup milk

80g butter, melted

1 egg, at room temperature

1 cup self-raising flour

2/3 cup hazelnut meal

(ground hazelnuts)

½ cup raw caster sugar

1/3 cup cocoa powder, plus ¼ cup extra

2/3 cup firmly packed brown sugar

2 cups boiling water

Icing sugar, to dust

Pouring cream, to serve

1 Preheat oven to 180ºC/160ºC

fan-forced. Grease a 25cm (top

measurement, 22cm (base

measurement) round fluted

1.5-litre (6-cup) ovenproof dish.

Place on an oven tray.

2 Whisk milk, butter and egg in a jug.

Combine flour, hazelnut meal, raw

caster sugar and sifted cocoa powder

in a large bowl. Make a well at centre.

Stir milk mixture into flour mixture

until combined. Spoon into prepared

dish; level surface. Combine brown

sugar and extra sifted cocoa in a bowl.

Sprinkle evenly over pudding.

3 Gradually pour the boiling water

over pudding. Bake for 30 minutes

or until pudding springs back when

lightly touched. Remove from oven.

Dust with icing sugar. Serve

immediately with cream.

Chocolate & Hazelnut Self-saucing Pudding

SERVES 6 PREP 15 minutes COOK 30 minutes COST $2.55 a serve

+ TOP TIP Self-saucing puddings need to be served immediately, as the pudding soaks up the sauce on standing.