Indulge in a decadent dessert baked entirely on the BBQ! This rich chocolate pudding combines melted dark chocolate, butter, and hazelnuts with a fluffy, cocoa-infused batter. Gently steamed to perfection, it’s irresistibly gooey in the center and firm on top. Topped with macerated strawberries and served with double cream, this crowd-pleaser is as impressive as it is simple to make. Perfect for your next BBQ, this dessert ensures nobody misses out on something sweet!
Hazelnut Chocolate Self-Saucing Pudding with Berries
Hayden Quinn
Rated 5.0 stars by 1 users
Cuisine
Dessert
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
Indulge in a decadent dessert baked entirely on the BBQ! This rich chocolate pudding combines melted dark chocolate, butter, and hazelnuts with a fluffy, cocoa-infused batter. Gently steamed to perfection, it’s irresistibly gooey in the centre and firm on top. Topped with macerated strawberries and served with double cream, this crowd-pleaser is as impressive as it is simple to make. Perfect for your next BBQ, this dessert ensures nobody misses out on something sweet!
Ingredients
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80g dark chocolate, chopped
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80g unsalted Western Star Butter
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80g brown sugar
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3 eggs
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80g plain flour
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1 tbsp cocoa powder, plus extra for dusting
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80g roasted hazelnuts, roughly chopped
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1 punnet strawberries, roughly chopped
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1 tbsp sugar
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2 tbsp extra virgin olive oil
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Double cream, to serve
Directions
Grease a small oven-safe dish (approx. 550ml capacity) with butter and bring a pot of water to the boil on the BBQ. Turn down to a gentle simmer. Melt the chocolate and butter in a heatproof bowl set over the simmering water and then set aside
Place the brown sugar and eggs into another heatproof bowl and whisk to combine. Place the bowl over the simmering water and whisk vigorously until thick and tripled in size, being careful not to scramble the eggs. You may like to turn the heat off to do this. Keep the pot of boiling water aside (you will use this to cook the pudding)
Gently fold the egg mix through the chocolate one third at a time
Sift the flour and cocoa powder over the top and gently fold through. Fold through the chopped hazelnuts and pour the mix into the prepared pudding dish
Lay a tea towel down into a deep-edged tray or dish (big enough to fit the pudding with space to fill with water). Place the pudding on top of the tea towel and pour hot water into the tray, filling it to halfway up the sides of the pudding dish
Cover with foil and place on the BBQ over low heat. Replace the lid of the BBQ and cook for around 25 minutes or until firm on top and gooey in the middle. Remove the dish from the hot water and allow to cook and set for 5-10 minutes
In a small bowl, mix together the strawberries, sugar and olive oil and set aside to steep while the pudding is cooling
Dust the pudding with cocoa powder and serve with strawberries and double cream
Recipe Video
Recipe Note
