Test Kitchen Notes
To cover pudding, layer a sheet of foil and baking paper together, large enough to cover the top generously. Fold a vertical pleat; this will allow space for the pudding to rise.
COFFEE & HAZELNUT PUDDING
PREP + COOK TIME 3 HOURS 15 MINUTES SERVES 10
4 eggs
2/3cup (150g) firmly packed brown sugar
11/3cups (160g) hazelnut meal
½ cup (125ml) pouring cream
¼ cup (15g) espresso coffee granules
2/3cup (100g) self-raising flour
2 cups (500ml) vanilla custard
1 Whisk eggs and sugar in a large bowl until combined. Whisk in hazelnut meal.
2 Place cream in a small saucepan; bring to the boil then remove from heat. Whisk in coffee granules until dissolved. Whisk coffee mixture into hazelnut mixture. Sift flour over hazelnut mixture; stir to combine.
3 Grease a 2-litre (8-cup) pudding steamer; spoon mixture into steamer. Top with baking paper and foil (see notes); secure with kitchen string. Alternatively, cover with a tight-fitting lid.
4 Place steamer in a 4.5-litre (18-cup) slow cooker with enough boiling water to come halfway up side of steamer. Cook, covered, on high, for 2¾ hours, replenishing with boiling water as necessary to maintain level.
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