Chocolate Pudding With Hot Fudge Sauce

• 100g self-raising flour
• 1/4 tsp baking powder
• 1 tbs Dutch cocoa powder
• 75g caster sugar
• 1 egg
• 1 tbs golden syrup
• 100ml milk
• 80ml (1/3 cup) light olive oil
• 2 tbs roasted chopped hazelnuts

Fudge Sauce

• 30g unsalted butter
• 90g good-quality dark chocolate, broken into pieces
• 300ml thick cream
• 20g icing sugar
• 20ml (1 tbs) brandy

1. Preheat the oven to 150°C and grease four 180ml dariole moulds. Sift dry ingredients into a bowl. In a separate bowl, combine egg, syrup, milk and oil. Add to dry mixture and combine until a smooth batter. Pour into moulds, place on a baking tray and bake for 30 minutes.
2. To make sauce, place ingredients in a pan over low heat and cook, stirring, until thick. Turn out puddings, pour sauce over top and garnish with nuts.