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Chocolate and hazelnut self-saucing pudding

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  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • High in dietary fibre

We’ve taken self saucing chocolate pudding to the next level by adding creamy chocolate hazelnut spread, plus a good sprinkling of crunchy hazelnuts. 

  • Serves6
  • Cook time40 minutes
  • Prep time10 minutes, + cooling time
Chocolate and hazelnut self-saucing pudding


  • 1 cup (150g) self-raising flour
  • 1/4 cup (25g) cocoa powder
  • 1/2 cup (110g) brown sugar
  • 1/2 cup (125ml) milk
  • 1/4 cup (70g) chocolate hazelnut spread
  • 1 Coles Australian Free Range Egg
  • 60g butter, melted
  • 1/3 cup (45g) hazelnuts, toasted, chopped
  • Cocoa powder, extra, to serve
  • Chopped toasted hazelnuts, extra, to serve
  • Chocolate or coffee flavoured ice cream, to serve

Chocolate sauce

  • 1/3 cup (35g) cocoa powder
  • 1/2 cup (110g) brown sugar
  • 2 cups (500ml) boiling water
  • 1/4 cup (70g) chocolate hazelnut spread

Nutritional information

Per serve: Energy: 2197kJ/526 Cals (25%), Protein: 9g (18%), Fat: 23g (33%), Sat Fat: 9g (38%), Sodium: 235mg (12%), Carb: 70g (23%), Sugar: 51g (57%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a shallow 6-cup (1.5L) baking dish. Combine the flour, cocoa powder and sugar in a large bowl. Whisk the milk, hazelnut spread, egg and butter in a large jug until combined. Add to the flour mixture and stir to combine. Fold in chopped hazelnut. Spoon into the prepared dish and smooth over the surface.

  2. Step 2

    To make the chocolate sauce, combine the cocoa and sugar in a medium bowl. Sprinkle the cocoa mixture evenly over the pudding in the dish. Combine the boiling water and hazelnut spread in a heatproof jug and carefully whisk until combined.

  3. Step 3

    Slowly pour the chocolate sauce mixture over the back of a large metal spoon to cover the pudding. Place dish on a baking tray. Bake for 35-40 mins or until the pudding springs back when gently pressed in the centre.

  4. Step 4

    Set the pudding aside for 5 mins to cool slightly. Sprinkle the pudding with extra cocoa powder and extra hazelnut. Serve immediately with ice cream.

Recipe tip

Have walnuts or pecans handy? Use them instead of the hazelnuts.