Name: Hazelnut butterscotch self-saucing pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Ingredients

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

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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