Self-Saucing Butterscotch Pudding

1. 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. 2

   Stir in the butter until melted, then add the milk and the vanilla essence.

3. 3

   Let it cool until it is warm.

4. 4

   Preheat oven to 350 degrees F.

5. 5

   Sift the flour in a bowl, combine with the hazelnuts.

6. 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. 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. 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. 9

   Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.

* Per serving · 4 servings · Values may vary.

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