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
  • Print


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


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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