Sticky Chocolate Pudding for a grey day

Feeling slightly melancholy on a grey week-day, thought that something chocolately could brighten the evening. It had to be simple, too cranky for complicated multi-step recipe. I found exactly what I was looking for in a Nigella Lawson recipe. This really only should be made for and eaten by serious chocolate lovers or for grouchy people you may need to soothe. I was instantly comforted. If I were to consider serving to guests would probably bake it in individual ramekins and serve each with large dollop of unsweetened whipped cream. The picture explains why, not the most of elegant of desserts, but so fantastic.

Nigella Lawson's Sticky Chocolate Pudding

150 g flour
25 g cocoa powder
200 g sugar
50 g ground hazlenuts
75 g dark chocolate, chopped
180 ml whole milk
1 tsp vanilla
40 g butter, melted
1 egg

For the sauce:

180 g dark muscovado sugar (or brown if you can't get)

120 g cocoa powder, sifted

50 ml very hot water

Put all dry ingredients (flour, cocoa, hazlenuts and chocolate pieces in a large bowl. In another bowl, whisk together the milk, vanilla, meleted butter and egg. Pour and mix into the dry ingredients.  Pour the mixture into a large buttered soufle dish, about 20 cm diameter. Mix the muscavado or brown sugar with the cocoa and sprinkle over the top of the batter. Por the hot water over this. Do not mix. Put into an oven preheated to 180°C (Gas 4). After 35 to 45 minutes, the pudding should be firm and springy. Serve immediately with cold pouring cream (whipped cream will do in Canada, unwhipped, as we don't have access to the UK style pouring cream).