If only the pudding could be a little more saucey, then it would be absolutely yummy! Now the picture i'm showing here doesnt look like all like the one featured in the magazine. The magazine one looks far more tempting and pretty and super saucey. But i was not disappointed with the pudding, it tasted not bad but just a little puzzled.. the butterscotch sauce could have been more .maybe i cooked the sauce a little more thicker..i dont know.. The taste of pudding by itself is not plain, you can get to taste the hazlenut here but just a pity that i had to dig all the way down to the bottom of the ramekin for the butterscotch sauce when i was eating this. Now i shall see my 2 bake along friends, Joyce and Zoe who baked the same pudding. I'm excited to see how did their pudding turn out.
Recipe ( from Donna Hay Magazine apr/may2011 issue )
Ingredients: ( this is halve of the original recipe, makes around 4 ramekins)
Basic Pudding Mixture
58gm brown sugar
1/2 tsp vanilla extract
113gm all purpose flour
25gm ground hazelnut
1tsp baking powder
85gm brown sugar
125ml single/pouring cream
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 5-7 minutes until thickened. Pour into ramekins or 1.75 liter baking dish and refrigerate.
2.To make hazelnut pudding mixture, place butter, sugar, eggs, vanilla, flour , ground hazelnut, baking powder and milk in the bowl of an electric mixer and beat till well combined. Divide the mixture between the ramekins or pour into baking dish.
3.Place the pudding in water bath. Cover the tray with 2 sheets of aluminium foil and bake for 45-50 minutes or until puddings are springy to the touch. If using baking dish, pls adjust baking time to 1hr 5 min-1hr 10mins. Dust with icing sugar and serve.