Preheat oven to 180°C (160°C fan forced). Combine flour, cocoa powder and sugar in the base of a 2 litre baking dish

Make a well in the centre and add egg, milk and butter, mixing the wet ingredients until combined before stirring into the dry ingredients until smooth. Stir in chocolate hazelnut spread

Sprinkle brown sugar and extra cocoa powder over batter. Pour boiling water gently over the back of a large spoon, onto the cake batter

Bake for 30 minutes, then, keeping pudding in oven, sprinkle over hazelnuts, and cook for a further 10-15 minutes or until cake is cooked through and pudding is still saucy. Serve with cream or ice cream