Hazelnut butterscotch self-saucing pudding

Rich, sweet and earthy, this hazelnut butterscotch self-saucing pudding is an excellent way to warm up this winter.
hazelnut butterscotch self-saucing pudding



1.Preheat oven to 180°C (160°C fan-forced). Grease a 2 litre (8 cup) ovenproof dish.
2.Sift flour into medium bowl and stir in ground hazelnuts.
3.Stir condensed milk in a small heavy-based saucepan over medium heat about 10 minutes or until thickened slightly and pale golden brown. Stir in butter, extract and milk until butter is melted; stand until warm. Pour milk mixture into flour mixture and mix well.
4.Pour mixture into dish, then sift brown sugar onto pudding mixture, carefully pour water evenly over top of pudding.
5.Bake pudding about 35 minutes or until firm. Stand 5 minutes before serving. Dust with sifted icing sugar.

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