Ferrero Rocher self-saucing chocolate pudding

Ferrero Rocher self-saucing chocolate pudding
  • Serves icon Serves 8
  • Time icon Hands-on time 20 min, plus 30 min oven time

Give self-saucing chocolate pudding a festive twist. This melt-in-the-middle pudding is filled with hazelnuts and topped with Ferrero Rocher.

Have a bash at making your own Christmas chocs with our sugar and spice rochers recipe.

Nutrition: per serving

Calories
608kcals
Fat
27.5g (11.3g saturated)
Protein
11.4g
Carbohydrates
77.1g (51.5g sugars)
Fibre
3.4g
Salt
1g
Calories
608kcals
Fat
27.5g (11.3g saturated)
Protein
11.4g
Carbohydrates
77.1g (51.5g sugars)
Fibre
3.4g
Salt
1g

Ingredients

  • 250g self-raising flour
  • 160g caster sugar
  • 50g cocoa powder
  • 1 tsp baking powder
  • ½ tsp sea salt flakes
  • 100g unsalted butter, melted
  • 3 medium free-range eggs
  • 100-150ml whole milk
  • 10 Ferrero Rocher balls
  • 70g toasted hazelnuts, chopped (optional)
  • Pouring cream or ice cream to serve

For the sauce

  • 200g light brown soft sugar
  • 25g cocoa powder
  • ¼ tsp sea salt flakes

You’ll also need

  • 25cm x 35cm baking dish

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.

delicious. tips

  1. As the pudding cooks, the saucy liquid will sink to the bottom, forming a rich chocolatey sauce and leaving a sponge pud on top. The pudding is best served straight from the oven, as the sponge will continue to soak up the sauce as it cools.

Recipe By

Esther Clark

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