Butterscotch And Hazelnut Pudding

Name: Butterscotch And Hazelnut Pudding
Ingredients: 5 1/4 tablespoons butter; 6 3/8 tablespoons brown sugar; 1 egg; 1/2 teaspoon vanilla extract; 3/4 cup hazelnut Ground; 1 teaspoon baking powder; 1/2 cup milk; 9/16 cup brown sugar; 2 1/8 tablespoons butter; 1/2 cup cream Single/pouring

10 ingredients

4 steps

Ingredients

5 1/4 tablespoons butter
6 3/8 tablespoons brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup hazelnut Ground
1 teaspoon baking powder
1/2 cup milk
9/16 cup brown sugar
2 1/8 tablespoons butter
1/2 cup cream Single/pouring

Directions

1

Preheat oven to 170C. To make the butterscotch sauce, place the butter, sugar and cream in a saucepan over low heat and stir until sugar is dissolved. Increase heat to high and bring to boil, stirring occasionally about 3 minutes until thickened. Pour into 4-5 ramekins and refrigerate (I placed the ramekins in the freezer).
2

To make hazelnut pudding mixture, place butter, sugar, egg, vanilla, flour, ground hazelnut, baking powder and milk in the mixing bowl and beat till well in combined at medium speed. Divide the mixture between the ramekins.
3

Place the pudding in water bath. Cover the tray with 2 sheets of aluminium foil and bake for 45 minutes or until puddings are springy to the touch.
4

Dust with icing sugar on the pudding or turn out the pudding on to a serving plate. Best eaten warm.