Hazelnut Chocolate Self-Saucing Pudding with Berries

Directions

1. Grease a small oven-safe dish (approx. 550ml (18.6 fl oz) capacity) with butter and bring a pot of water to the boil on the CUBE™ PROFLAME 360. Turn down to a gentle simmer. Melt the chocolate and butter in a heatproof bowl set over the simmering water and then set aside.

2. 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).

3. Gently fold the egg mix through the chocolate one third at a time.

4. 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.

5. 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 dish on top of the tea towel and pour hot water into the tray, filling it to halfway up the sides of the pudding dish.

6. Cover with foil and place on the grill over low heat. Replace the Roasting Hood of the grill 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.

7. In a small bowl, mix together the strawberries, sugar and olive oil and set aside to steep while the pudding is cooling.

8. Dust the pudding with cocoa powder and serve with strawberries and double cream.