Chocolate self saucing pudding

It is in the depths of winter that our thoughts turn to comfort food that not only warms our bodies but also our souls. This pudding will bring a smile to the faces of those you share it with so perhaps make a double batch just so no-one misses out. This recipes serves 6. Serve this pudding with the Tallis Fortified Shiraz 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 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 Casino Dkaplan extra cocoa to serve.