Set, forget & INDULGE

Free up your time – and your stovetop – with a luscious pudding made in the slow cooker

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Coffee & hazelnut pudding

PREP + COOK TIME 3 HOURS 15 MINUTES SERVES 10

4 eggs

2⁄³ cup (150g) firmly packed brown sugar

1 ¹⁄³ cups (160g) hazelnut meal

½ cup (125ml) cream

¼ cup (15g) espresso coffee granules

2⁄³ cup (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 and 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, stirring to combine.

3. Grease a 2-litre (8-cup) pudding steamer and spoon mixture into steamer. Top with baking paper and foil (see tip). Secure with kitchen string. Alternatively, cover with a tight-fitting lid.