Ferrero Rocher self-saucing chocolate pudding

Method

1. Heat the oven to 160ºC fan/ gas 4. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt. In a separate bowl, whisk together the butter, eggs and 100ml of the milk. Add the additional 50ml milk as needed to give the mixture a loose, dropping consistency. Combine the dry ingredients with the wet and spoon into the baking dish.
2. To make the sauce, put the brown sugar, cocoa and sea salt in a jug, then add 300ml boiling water, whisking to incorporate. Pour the sauce mixture over the pudding, then scatter over the Ferrero Rocher. Bake for 30 minutes until well risen and crisp around the edges (the middle should still have a little wobble). Sprinkle with the hazelnuts, if using, and serve straightaway with pouring cream or ice cream.