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Nutella Self-Saucing Pudding

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This Nutella self-saucing pudding is a rich, gooey, and indulgent chocolate dessert that magically creates its own luscious sauce as it bakes. With its soft cake layer and molten Nutella base, it’s the perfect warm treat for cosy nights, served with vanilla ice cream and extra hazelnuts for crunch.

Ingredients

50 g butter, melted

1/2 cup milk

1 tsp vanilla extract

1 cup brown sugar, divided

1 cup self-raising flour

1/2 cup hazelnut spread (such as Nutella)

2 tbsp Dutch-processed cocoa powder, plus extra for dusting

1 2/3 cups boiling water

1/3 cup Nutella, warmed (to serve)

Chopped toasted hazelnuts, to serve

Vanilla bean ice cream, to serve

Instructions

  1. Preheat the oven to 180°C (160°C fan-forced) and grease a 2L (8-cup-capacity) baking dish.
  2. In a large bowl, combine the melted butter, milk, vanilla extract, half of the brown sugar, self-raising flour, and Nutella. Mix until smooth and spread evenly into the prepared baking dish.
  3. In a jug, whisk together the cocoa powder, remaining brown sugar, and boiling water until the sugar dissolves.
  4. Carefully pour the cocoa-water mixture over the back of a spoon onto the pudding batter to form a sauce layer underneath.
  5. Bake for 45 minutes, or until the top is set but the sauce beneath is still gooey. Allow to stand for 15 minutes before serving.
  6. Dust with extra cocoa powder and serve warm with vanilla ice cream, a drizzle of warmed Nutella, and a sprinkle of chopped toasted hazelnuts.

Notes

Add chocolate chips or swirl in peanut butter for extra indulgence.

Replace half the milk with brewed coffee for a richer chocolate flavour.

Make it dairy-free with plant-based butter, milk, and chocolate spread.

For a festive twist, add a pinch of cinnamon or orange zest to the batter.

Store leftovers in the fridge for up to 3 days and reheat gently before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/nutella-self-saucing-pudding/