Self-Saucing Pudding

Ingredients

• ½ cup Organic Merchant Dust of choice
• 1 cup self-raising flour
• ¾ cup xylitol
• ½ cup milk
• 30g butter, melted
• 1 tsp vanilla essence
• 1 cup hazelnuts, halved
• ¾ cup coconut sugar
• 1¾ cups boiling water

Method

• Lightly grease an ovenproof dish. It should be able to hold up to 2 litres.
• In a bowl, combine 2 tbsp of the cacao with the flour and xylitol. Add milk, butter, vanilla and hazelnuts. Stir everything to combine.
• Pour the mixture into your prepared ovenproof dish.
• Make sure the top is smooth.
• Combine the remaining cacao with the coconut sugar.
• Sift the cacao and coconut sugar mixture over the flour mixture created in step 2.
• Cover the sugar mixture with the boiling water by carefully pouring it over the back of a large spoon.
• Bake for around 45 mins or until a skewer inserted around the edge of the pudding comes out clean.
• Serve with a spoonful of cream on top and sprinkle with cacao for that extra-rich chocolate taste.