Butterscotch and Hazelnut Pudding

Ingredients

Basic Pudding Mixture
75 grams Butter
58 grams Brown sugar
1 Egg
1/2 teaspoon Vanilla extract
113 grams Ground hazelnut
1 teaspoon Baking powder
125 milliliters Milk
80 grams Brown sugar
30 grams Butter
125 milliliters Single/pouring cream

Preparation

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.

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Comments

linda 's picture

the recipe calls for flour but there is no flour listed in the ingredients, also where do you find the recipe for the basic pudding

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Yield:

5 persons

Added:

Thursday, July 7, 2011 - 7:16am

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