Hazelnut butterscotch self-saucing pudding
Rich, sweet and earthy, this hazelnut butterscotch self-saucing pudding is an excellent way to warm up this winter.
- 1 hr cooking
- Serves 6
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Ingredients
Hazelnut butterscotch self-saucing pudding
- 3/4 cup (110g) self-raising flour
- 1/4 cup (25g) ground hazelnuts
- 390 gram sweetened condensed milk
- 30 gram butter
- 1 teaspoon vanilla extract
- 1/2 cup (125ml) milk
- 3/4 cup (165g) firmly packed brown sugar
- 1 1/4 cup (310ml) boiling water
Method
Hazelnut butterscotch self-saucing pudding
- 1Preheat oven to 180°C (160°C fan-forced). Grease a 2 litre (8 cup) ovenproof dish.
- 2Sift flour into medium bowl and stir in ground hazelnuts.
- 3Stir 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.
- 4Pour mixture into dish, then sift brown sugar onto pudding mixture, carefully pour water evenly over top of pudding.
- 5Bake pudding about 35 minutes or until firm. Stand 5 minutes before serving. Dust with sifted icing sugar.