Basic Pudding Mixture
58g Brown sugar
1/2 tsp Vanilla extract
25g Ground hazelnut
113g All purpose flour/Plain flour
1 tsp Baking powder
80g Brown sugar
125ml Single/pouring cream
- 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).
- 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.
- 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.
- Dust with icing sugar on the pudding or turn out the pudding on to a serving plate. Best eaten warm.
Kitchen note: If using baking dish, please adjust baking time to 1hr 5 min – 1hr 10 mins.