Saucy Chocolate Pudding with Toasted Almonds

Preheat the oven to 180ºC and lightly grease a 750 ml (3 cup) ceramic pie dish. 

Sift the flour, caster sugar, baking powder and cocoa into a bowl then stir in the ground almonds and chocolate. 

Combine the milk, melted butter, eggs and vanilla then mix into the dry ingredients. Sprinkle half of the almonds into the base of the prepared dish then pour the mixture over the top.

Combine the brown sugar and cocoa and sprinkle over the pudding. Combine the whisky and cream in a jug then add the boiling water.  Pour the liquid carefully and evenly over the batter.

Bake 40–45 minutes or until the pudding feels firm to the touch when pressed lightly. Serve hot, spooned into bowls with a sprinkling of roasted almonds and a scoop of  ice cream if desired.