Hazelnut Praline Souffle Pudding
This is art extremely moreish but quite light and not-too-sweet pudding. I first made it using hazelnut biscuits, but I thought the addition of small pieces of chocolate speckled through it might be an improvement. The nearest biscuits I could find contained chocolate chips, and they worked very well. You could, of course, buy hazelnut biscuits and chop some chocolate yourself
INGREDIENTS:
100 G/31/2 OZ UNSALTED
BUTTER, SOFTENED
4 EGGS, SEPARATED
125 ML/4 1/2 FL 02 MILK
25 G/1 OZ HAZELNUTS, ROASTED,
SKINNED AND GROUND
125 G/41/2 OZ HAZELNUT AND CHOCOLATE CHIP BISCUITS, CRUSHED
25 G/1 OZ SELF-RAISING FLOUR
PRALINE:
125 G/4 1/2 Or CASTER SUGAR 100 G/31/2 OZ. HAZELNUTS, SKINNED
TO SERVE:
CUSTARD OR VANILLA DAIRY ICE CREAM
DIRECTIONS:
To make the praline, in a small heavy-based saucepan, gently heat 100 g/31/2 oz of the sugar and the skinned nuts without. stirring, until the sugar melts. Increase the heat and cook until the mixture turns a rich brown colour, tossing the pan occasionally to prevent the nuts sticking. Tip quickly into a thin layer on a baking tray and leave until cold. Crush using a rolling pin and either continue crushing with the rolling pin to make a coarse powder, or use a food processor.
Set the oven to 190°C/375°F/Gas 5. Butter a 1.5 litre/21/2 pint kugelhopf mould or fancy cake ring mould and place in a baking tin.
0 Beat. the butter with the praline until pale and creamy, then whisk in the egg yolks, followed by the milk. Using a large metal spoon, lightly fold Hi the ground hazelnuts, biscuits and flour.
'11n a clean, dry bowl, whisk the egg whites until soft peaks form, then gradually whisk in the remaining sugar, whisking well after each addition, until the mixture is stiff and shiny. Using a large metal spoon, gently fold into the hazelnut mixture, then spoon into the mould and cover the top loosely with greaseproof paper. Surround the mould with boiling water. Cook the pudding for 50 minutes to 1 hour until just set in the centre. -
0 Remove the mould from the baking tin, leave to stand for a few minutes, then turn onto a warmed plate and cover the mould with a damp cloth. Leave for 5 minutes, then remove the mould from the pudding. Serve warm with a little cold Custard or vanilla dairy ice cream.
