Hazelnut self-saucing pudding with browned milk no-churn ice cream

LOCATION: Tamar Valley Hazelnuts 

Ingredients

• 1 cup (150 g) self-raising flour
• ½ cup (100 g) brown sugar
• ½ cup (55 g) hazelnut meal
• 2 tbsp cocoa powder, plus extra for dusting
• ⅔ cup (160 ml) milk
• 1 egg
• 90 g butter, melted
• Browned milk no churn ice cream, for serving (see below)
• Chopped roasted hazelnuts, for serving

Sauce

• ½ cup (100 g) brown sugar
• 2 tbsp cocoa powder
• ½ cup (125 ml) hazelnut liqueur

Browned milk no-churn ice cream

• 80 g butter, melted
• 1 cup (125 g) skim milk powder
• 1 ½ tbsp caster sugar
• 1 tsp sea salt flakes
• 395 g sweetened condensed milk
• 600 ml thickened cream

If you are making the ice-cream, you will need to start it a day ahead.

Freezing time: overnight

Instructions

1. To make the ice cream, preheat oven to 190°C (170°C fan-forced). Line a baking tray with baking paper.
2. Combine the butter, milk powder, sugar and salt in a bowl. Loosely spread into the lined tray. Bake, stirring every 5 minutes, for 15 minutes or until golden and toasted. Set aside to cool completely.
3. Use electric beaters to beat the cream and sweetened condensed milk in a bowl until soft peaks. Gently fold in the two-thirds of the milk powder mixture. Spoon into a loaf pan or container. Freeze overnight until firm. Reserve leftover crumbs in an airtight container. Serve scoops sprinkled with the reserved milk powder mixture.
4. To make the pudding, preheat oven to 180°C (160°C fan-forced). Brush a 2 ¼ litre (10 cup) ovenproof dish with melted butter. Place on a baking tray lined with baking paper.
5. Place the flour, brown sugar, hazelnut meal and cocoa powder into a bowl. Stir to combine. Whisk the milk, egg and melted butter in a jug until combined. Add to the flour mixture and use a wooden spoon to stir until smooth. Spoon into the prepared dish and use the back of a spoon to smooth the surface.
6. To make the sauce, put the brown sugar and cocoa powder in a bowl and mix until evenly combined. Sprinkle the cocoa mixture evenly over the top of the pudding mixture. Combine the 1½ cups (375 ml) boiling water and hazelnut liqueur in a jug. Gradually pour the water mixture over the back of a spoon onto the pudding. Bake for 50 minutes or until a cake-like surface forms on top and a skewer inserted halfway into the centre comes out clean.
7. Remove from the oven and dust with extra cocoa powder. Serve with browned milk ice cream. Sprinkled with reserved milk crumbs and chopped hazelnuts.