I’ve never tried making butterscotch sauce before not until when I saw Lena, Joyce and Zoe posted the Bake Along theme – Butterscotch and Hazelnut Pudding almost on the same day. As the recipe looked very easy to follow I just went ahead and made this Butterscotch and Hazelnut Pudding two days ago. I was very happy with the results, the pudding was very moist and soft and the butterscotch sauce, awesome. I was so excited and eager when I removed the ramekin from the pudding, the butterscotch sauce just flowed over it …. “WOW“! I will definitely love to make this butterscotch sauce again. I’m sure that my family will be very delighted when I serve this as a topping for ice-cream.
Recipe (from Donna Hay Magazine apr/may 2011 issue)
Basic Pudding Mixture
75g Butter
58g Brown sugar
1 Egg
1/2 tsp Vanilla extract
25g Ground hazelnut
113g All purpose flour/Plain flour
1 tsp Baking powder
125ml Milk
Butterscotch sauce
80g Brown sugar
30g Butter
125ml Single/pouring cream
Method:
- 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.
Enjoy!
