Chocolate Pud & a luscious Sticky

In the depths of winter our thoughts turn to comfort food to warm not only our bodies but to nurture our souls. Make a double batch of this recipe "cos you"ll need it. Serve this pudding with the 2012 Dookie Hills Botrytis Riesling for an intense flavour experience.

Pudding ingredients
3/4 cup plain flour
1/3 cup ground hazelnuts or almonds
1/2 cup brown sugar
3 teaspoons baking powder
1/3 cup cocoa powder
1 cup milk
80g butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
Extra cocoa powder, for dusting

Sauce ingredients
1 cup brown sugar
3 tablespoons cocoa powder
2 cups (500ml) boiling water

Preheat oven to online casino 180ºC (355ºF).Sift the flour, ground hazelnuts / almonds, brown sugar, baking powder and cocoa into a mixing bowl. Add the milk, butter, egg and vanilla and stir well to combine.
Pour the mixture into a  greased 15cm x 10cm ceramic ovenproof dish.To make the sauce, combine the sugar and cocoa in a small bowl and sprinkle over the pudding mixture. Pour the boiling water over the pudding and bake for 30 minutes or until the top is firm. Dust with the extra cocoa to serve.