•  ½ cup (75g) plain flour
•  1 ½ tablespoon hazelnut meal
•  ¼ cup (45g) brown sugar
•  1 ½ teaspoon baking powder
•  3 ½ tablespoons cocoa powder, sifted
•  ½ cup (125ml) milk
•  35g butter, melted
•  1 egg, lightly beaten
•  1 teaspoon vanilla extract
•  ½ cup (90g) brown sugar, extra
•  1 cup (250ml) boiling water  

  Preheat oven to 180°C (355°F). Sift the flour, hazelnut meal, sugar, baking powder and 2 tablespoons of cocoa into a bowl. Add the milk, butter, egg and vanilla and mix well to combine. Spoon into 4 x 1 cup-capacity (250ml) oven-proof dishes and place on a baking tray. Place the extra sugar and remaining cocoa in a bowl and mix to combine. Sprinkle over the puddings and pour over the water. Bake for 12–15 minutes or until the tops are firm.