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How to make Chocolate hazelnut pudding with boozy custard

Yield = 16
Prep time: 0:25
Cook time: 1:00
Total time: 1:25

Ingredients

  • 300g butter, softened
  • 1 cup caster sugar
  • 12 eggs, separated
  • 1/2 cup hazelnut liqueur (see note)
  • 400g dark chocolate, melted
  • 2 cups hazelnut meal (ground hazelnuts)
  • 1 1/2 cups fresh breadcrumbs
  • 1 1/3 cups plain flour, sifted
  • 2 tablespoons cocoa powder, sifted
  • 500g strawberries, quartered
  • 200g raspberries
  • 500g cherries
  • Cocoa powder, for dusting

Boozy custard

  • 1 litre vanilla custard
  • 2 tablespoons hazelnut liqueur

Method

  • Step 1 Preheat oven to 180°C/160°C fan forced. Grease a 5cm-deep, 22cm x 32cm (base) baking dish. Line base and long sides with baking paper, allowing a 2cm overhang.
  • Step 2 Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add egg yolks, 1 at a time, beating until combined. Stir in liqueur, chocolate, hazelnut meal, breadcrumbs, flour and cocoa. Wash and dry beaters.
  • Step 3 Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Fold half the eggwhites into chocolate mixture. Fold in remaining eggwhites. Pour into prepared dish. Place dish in a larger pan. Pour boiling water into pan until halfway up sides of baking dish. Bake for 50 minutes or until a skewer inserted in centre comes out with moist crumbs clinging. Stand in pan for 10 minutes. Lift onto a wire rack.
  • Step 4 Meanwhile, make custard Combine custard and liqueur in a bowl. Combine strawberries, raspberries and cherries in a bowl. Dust pudding with cocoa powder. Serve warm or cold with boozy custard and berry mixture.