Hazelnut and Chocolate Self-Saucing Puddings with Candied Orange Zest

Ingredients

Hazelnut Chocolate Pudding

Melted butter, for greasing
1 cup self-raising flour
1/3 cup oven roasted hazelnuts, peeled and roughly chopped
1½ tablespoons cocoa powder
¼ cup firmly packed brown sugar
60g dark chocolate70%, roughly chopped
140ml full cream milk
1 egg, lightly beaten
50g unsalted butter, melted, cooled
Icing sugar, to serve

Chocolate Sauce

½ cup firmly packed brown sugar
¼ cup cocoa powder, sifted
200ml warm water

Candied Orange Zest

Zest of 1 large orange, long thin strips
¼ cup caster sugar
50ml orange juice, strained

Cream Chantilly

400ml thickened cream
1 tablespoon icing sugar
1 teaspoon vanilla essence

1. Preheat oven to 190°C. Brush six ¾ cup-capacity round ramekins with melted butter and place onto an oven tray.

2. Combine flour, hazelnuts, cocoa powder, brown sugar and chocolate in a large bowl and whisk to combine. Make a well in the centre and slowly pour the milk and egg in, whisking until combined. Divide batter evenly between prepared ramekins.

3. For the sauce, combine brown sugar, cocoa and warm water in a jug and stir to dissolve. Carefully pour chocolate sauce over prepared puddings to just under full.

4. Bake for 13-14 minutes. Remove from oven and stand for 2 minutes. Dust with icing sugar.

5. For the orange syrup, combine orange zest, sugar and juice in a small saucepan. Bring to a simmer and cook for 3-4 minutes to a syrup consistency.

6. For the cream Cantilly, place all ingredients in a jug with a whisk attachment of a stick blender and whip until soft peaks form.

7.Serve puddings with a drizzle of orange sauce and a dollop of Chantilly cream.