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Home  >  Inspire & Create  >  Easter  >  Nutella Self-Saucing Pudding


Nutella Self-Saucing Pudding


10 mins (+ 5 mins standing time)


40 mins





Nutella Self-Saucing Pudding


  • 1½ cups (225g) self-raising flour
  • ¼ cup (25g) cocoa powder
  • ½ cup (50g) hazelnut meal
  • ½ cup (110g) caster sugar
  • ½ cup (110g) brown sugar
  • 125g butter, melted
  • 1 cup (250ml) milk
  • ¼ cup (85g) Nutella
  • Cocoa powder, extra, to dust
  • Vanilla ice cream, to serve
Nutella sauce
  • ½ cup (110g) brown sugar
  • 2 tbs cocoa powder
  • 3 cups (750ml) boiling water
  • 2 tbs Nutella


  1. Preheat oven to 180°C. Grease a 10-cup (2.5L) shallow ovenproof dish. Place on a baking tray.
  2. Combine the flour, cocoa powder, hazelnut meal and combined sugar in a large bowl. Add butter and milk and stir until combined. Spoon into prepared dish and smooth the surface. Spoon over Nutella and use a small knife to marble.
  3. To make the Nutella sauce, combine sugar and cocoa powder in a large heatproof jug. Add the water and Nutella and stir until combined. Pour sauce over the back of a large metal spoon onto the pudding in the dish.
  4. Bake for 40 mins or until a skewer inserted in the centre comes out clean. Set aside for 5 mins. Dust with extra cocoa powder. Serve with ice cream.