Steamed chocolate and hazelnut pudding with toffee hazelnut sauce

Method

1. Lightly butter a pudding basin and place a disc of baking parchment in the base.

2. Cream the butter, sugar, salt, coffee powder and vanilla extract together in a large bowl.

3. Add the beaten egg, a little at a time, until fully incorporated.

4. Sieve the flour and cocoa powder together. Stir into the creamed mixture along with the nuts and chocolate pieces.

5. Add enough milk to give the mixture a dropping consistency.

6. Spoon the mixture into the prepared bowl. Cover with a disc of baking parchment and a layer of foil. Steam for about 1-1½ hours, until the pudding has risen and is springy to touch.

7. Remove the pudding from the steamer and leave to stand for a few minutes.

8. Meanwhile, make the sauce. Pour the cream into a saucepan and add the sugar and syrup. Heat gently and stir for 2-3 minutes, until the sugar has dissolved.

9. Add the butter, vanilla extract and Baileys liqueur. Stir until smooth.

10. Add the hazelnuts.

11. Turn the pudding out onto a serving plate and pour over the sauce. Serve with lashings of cold thick double cream.

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Ingredients

For the pudding

100g unsalted Butter
100g soft brown sugar
pinch Salt
1 tsp instant coffee powder
1 tsp vanilla extract
2 Eggs, beaten
150g self-raising flour
25g Cocoa powder
50g ground hazelnuts
50g dark chocolate, coarsely chopped
200ml full fat Milk

For the toffee sauce

150ml double cream
4 tbsp soft brown sugar
5 tbsp golden syrup
100g unsalted Butter
1 tsp vanilla extract
50ml Baileys Irish Cream
50g Hazelnuts, roasted and chopped

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