Self-saucing Butterscotch Pudding

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 stir in the butter until melted, then add the milk and the vanilla essence.
• 3 let it cool until it is warm.
• 4 preheat oven to 350 degrees f.
• 5 sift the flour in a bowl, combine with the hazelnuts.
• 6 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.
• 7 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.
• 8 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.
• 9 let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.