Chocolate and hazelnut ring

120g (4oz) hazelnuts, peeled and chopped 120g (4oz) plain chocolate 3 eggs, separated 85g (3oz) caster sugar 85g (3oz) unsalted butter, plus a little extra for the mould 30g (1oz) icing sugar 120g (4oz) sponge finger (Boudoir) biscuits Method This

120g (4oz) hazelnuts, peeled and chopped

120g (4oz) plain chocolate

3 eggs, separated

85g (3oz) caster sugar


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85g (3oz) unsalted butter, plus a little extra for the mould

30g (1oz) icing sugar

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120g (4oz) sponge finger (Boudoir) biscuits

Method

This is a delicious pudding which looks very elegant turned out of a decorative ring mould. Serve with whipped cream or yoghurt. Enough for six helpings.

In a heat-proof bowl set over a pan of simmering water, melt the chocolate and butter together, mix well and leave to cool slightly. Pre-heat the oven to Gas Mark 4,180 deg C, 350 deg F. Generously butter a 9in ring mould and coat with 30g (1oz) caster sugar.

In a large bowl whisk the egg yolks with the rest of the caster sugar until light and creamy. Mix in the melted chocolate mixture, the chopped nuts and crumbled sponge finger biscuits. In a separate bowl whisk the egg whites until stiff, then fold into the pudding mixture.

Pour the pudding into the ring mould and stand in a baking tray containing about 1in warm water. Bake in the pre-heated oven for about 1 hour. Remove from the oven and leave to cool in the tin for 10 minutes, then turn out onto a serving plate. Serve warm or cold.

JUDY BROADWAY

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