Instructions: Grease and baseline six 120 to 150ml ramekins with nonstick baking parchment. lightly brown the hazelnuts in a roasting tin on the bottom runners of the baking oven for 4 t 10 minutes (watch them carefully so they do not burn) cool and roughly chop.

Place the butter and sugar in a pan and heat gently until combined.

Cool.

Sift the flour baking powder and cocoa into a bowl.

Stir in the nuts and chocolate.

Make a well in the centre; pour in the butter mixture and eggs and beat well.

Pour into the ramekins and place in a small roasting tin.

Bake at the front of the roasting oven on the bottom runners with a cold plain shelf above on the second runners for 20 minutes or until just firm to the touch.

Bake on the middle runners of the bakingoven for 25 minutes or until just firm to the touch.

Cool slightly and tom out; keep warm for 15 to 20 minutes in the simmering oven.

Meanwhile place the custard powder and sugar in a bowl; add enough milk to make a smooth paste.

Heat the remaining milk until almost boiling pour into the custard powder then return to the pan.

Add the white chocolate and stir until the chocolate has melted and the custard thickened.

Just before serving whisk the custard until foaming.

Trim the top from each pudding; place upside down in a serving dish.

Dust with cocoa powder pour custard around and serve immediately.

These wonderful dark chocolate individual puddings are a decadent treat.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.