Self Saucing Butterscotch Pudding Recipes

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SELF-SAUCING BUTTERSCOTCH PUDDING



Self-Saucing Butterscotch Pudding image

Lovely pudding if you like them saucy! So far mine has not bubbled over, but I always use a foil lined tray just in case. There is nothing worse that trying to remove burned sugar from your oven.

Provided by PetsRus

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 (400 g) can sweetened condensed milk
1 ounce butter
1 teaspoon vanilla essence
1/2 cup milk
3/4 cup self-raising flour
1/3 cup ground hazelnuts
1 cup brown sugar, firmly packed
1 3/4 cups boiling water
butter, for greasing the dish

Steps:

  • Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
  • Stir in the butter until melted, then add the milk and the vanilla essence.
  • Let it cool until it is warm.
  • Preheat oven to 350 degrees F.
  • Sift the flour in a bowl, combine with the hazelnuts.
  • When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
  • Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
  • Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
  • Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.

Nutrition Facts : Calories 483.7, Fat 13.1, SaturatedFat 6.8, Cholesterol 35.7, Sodium 339.2, Carbohydrate 85.6, Fiber 0.8, Sugar 72.2, Protein 8.2

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