Rich, molten and deeply comforting, this hazelnut chocolate self-saucing pudding is a luxe twist on a nostalgic classic. With toasted hazelnuts through the batter and ribbons of Nutella melting into the top, it’s designed to be served warm with plenty of sauce and a scoop of something cold alongside.

There’s something everyone loves about a self-saucing pudding — that moment when you spoon through the soft sponge and uncover a rich, glossy sauce underneath is pure comfort. This version is inspired by my granny’s classic recipe, but elevated just slightly with toasted hazelnuts and ribbons of Nutella to make it a real crowd-pleaser and a little surprise for guests.

It’s the perfect winter dessert — warm, scoopable, and best served straight from the dish with something cold alongside. The key is not to overcook it; it’s always better to err slightly under, as that’s what gives you plenty of luscious sauce. Keep a close eye towards the end, as ovens can vary and it may cook faster or slower depending on yours.

What's in this recipe?

Hazelnut & chocolate batter

Hazelnuts
Toasted hazelnuts bring a deep, authentic nutty flavour to the pudding. Blitzed to a coarse meal, they add both richness and a subtle texture that feels warm, wintry, and completely addictive.
Butter
Melted butter adds richness and moisture, giving the sponge its soft, tender crumb.
Brown sugar
Provides sweetness with a gentle caramel undertone, enhancing the overall depth of flavour.
Eggs
Help bind the batter while creating a light, fluffy texture once baked.
Vanilla extract
Rounds out the chocolate flavour with a soft, aromatic sweetness.
Milk
Keeps the batter smooth and pourable while ensuring a moist final texture. Full-fat or light both work well.
Flour
Gives structure to the pudding, allowing it to hold its shape while staying soft and spoonable.
Cocoa powder
Infuses the batter with a rich, chocolatey depth that balances beautifully with the hazelnuts.
Baking powder
Helps the pudding rise evenly, creating a soft, airy sponge layer.
Salt
Enhances and balances the sweetness, intensifying the chocolate and nutty flavours.

Self-saucing topping

Brown sugar & cocoa powder
This mixture forms the signature self-saucing layer — creating a slightly crisp, crackly top while melting underneath into a rich, glossy sauce. The brown sugar adds a subtle caramel note, while the cocoa deepens the chocolate flavour.
Boiling water
Poured gently over the topping, it transforms the sugar mixture into a luscious sauce as the pudding bakes — no stirring required.
Nutella
Dolloped over partway through baking, it melts into pockets of molten hazelnut chocolate, adding a luxurious finish and bursts of richness throughout.

To finish

Dark chocolate
Chunks of dark chocolate melt into the hot pudding, creating extra pockets of indulgence. A higher cocoa content (around 70%) is key to balancing the sweetness and adding depth.

Step-by-step photos

Toasting hazelnuts

Removing skins off hazelnuts

Hazelnut skins!!

Blitzed hazelnuts

Whisking butter & sugar

Adding eggs

Adding remaining ingredients

Pouring batter into oven dish

Mixing self-saucing topping

Pouring over boiling water

Topping with dollops of Nutella

Finishing with dark chocolate chunks