Steamed Chocolate and Hazelnut Pudding with Toffee Hazelnut Sauce

Only an angel could refuse this wickedly moist chocolate sponge with divine Baileys-laced toffee and hazelnut sauce from Martin Blunos
By Martin Blunos
Steamed Chocolate and Hazelnut Pudding with Toffee Hazelnut Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the pudding

  • 100 g unsalted butter
  • 100 g brown sugar
  • pinch salt
  • 1 tsp instant coffee
  • 1 tsp vanilla extract
  • 2 eggs, beaten
  • 150 g self-raising flour
  • 25 g cocoa powder
  • 50 g ground hazelnuts
  • 50 g dark chocolate, coarsely chopped
  • 200 ml full fat milk

For the toffee sauce

  • 150 ml double cream
  • 4 tbsp brown sugar
  • 5 tbsp golden syrup
  • 100 g unsalted butter
  • 1 tsp vanilla extract
  • 50 ml Irish cream liqueur
  • 50 g hazelnuts, roasted and chopped


1. Lightly butter a pudding basin and place a disc of baking parchment in the base.

2. Cream the butter, sugar, salt, coffee powder and vanilla extract together in a large bowl.

3. Add the beaten egg, a little at a time, until fully incorporated.

4. Sieve the flour and cocoa powder together. Stir into the creamed mixture along with the nuts and chocolate pieces.

5. Add enough milk to give the mixture a dropping consistency.

6. Spoon the mixture into the prepared bowl. Cover with a disc of baking parchment and a layer of foil. Steam for about 1-1½ hours, until the pudding has risen and is springy to touch.

7. Remove the pudding from the steamer and leave to stand for a few minutes.

8. Meanwhile, make the sauce. Pour the cream into a saucepan and add the sugar and syrup. Heat gently and stir for 2-3 minutes, until the sugar has dissolved.

9. Add the butter, vanilla extract and Baileys liqueur. Stir until smooth.

10. Add the hazelnuts.

11. Turn the pudding out onto a serving plate and pour over the sauce. Serve with lashings of cold thick double cream.

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