1/2 cup plain flour
1/2 tsp baking powder
3/4 cup Chelsea White Sugar
2 Tbsp cocoa powder
1/4 cup hazelnut meal
100g dark chocolate, chopped
25g butter, melted
1/2 cup milk
1 egg, lightly beaten
1/2 cup Chelsea Soft Brown Sugar
Extra 1/4 cup cocoa powder
1 cup hot water
Double cream and sifted cocoa, to decorate

Sift flour, baking powder, Chelsea White Sugar and cocoa into a bowl. Add hazelnut meal and chocolate. Make a well in the centre and add butter milk and egg. Stir until combined, Place 4 oven-proof dishes (1 1/4 cup capacity) on an oven tray and divide mixture among dishes. Combine Chelsea Soft Brown Sugar, extra cocoa and hot water in a jug and whisk until smooth. Gently pour over pudding batter. Cook puddings in a moderate oven at 180°C for about 40 mins or until cooked when tested. Top hot puddings with double cream and dust with sifted cocoa.