Molten self-saucing choc puddings with hazelnuts

For the puddings, preheat the oven to 180°C. Grease 6 ovenproof ramekins of 250ml (1 cup) capacity each. Place them on an oven tray, which will catch any drips. Sift the flour, cocoa and salt into a medium bowl. Add the treacle sugar and stir well to combine with the flour. Whisk together the milk, vanilla essence, eggs and butter. Pour the milk mixture into the dry ingredients and fold through gently to combine. Divide the mixture among the prepared ramekins and spread the tops with the back of a spoon (the batter will be quite thick).

For the sauce, sift the cocoa powder into a bowl and add the brown sugar. Mix to combine well. Sprinkle the tops of the pudding batters with the cocoa powder and sugar mixture (divide it among the puddings until it is all used up). Pour the boiling water over the puddings (again, divide it among the puddings until it is all used up). Bake in the prepared oven, 20 – 25 minutes, or until the cake topping is firm and when you dip a spoon into the puddings, there is a chocolate sauce below.

Serve immediately, garnished with chopped hazelnuts and dollops of double-thick cream or vanilla ice cream, if desired.