Self-Saucing Butterscotch Pudding

Step 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.

Step 2

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

Step 3

Let it cool until it is warm.

Step 4

Preheat oven to 350 degrees F.

Step 5

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

Step 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.

Step 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.

Step 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.

Step 9

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