Butterscotch And Hazelnut Pudding Recipe

Name: Butterscotch And Hazelnut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/4 tablespoons butter, 6 3/8 tablespoons brown sugar, 1 egg, 1/2 teaspoon vanilla extract, and more.

Yes, Butterscotch And Hazelnut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch And Hazelnut Pudding

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