Monday, August 15, 2011

Butterscotch and Hazelnut Pudding

I saw Zoe and Lena made this yummy dessert. Then Anncoo also made this dessert..Hmm....must be very delicious, so I must try it.
Yes, indeed , it's very yummy, especially the sauce. I made this pudding twice...hehehe.
The first attempt, I replace the single cream from butterscotch sauce to whipping cream.I get a thick sauce.
The second attempt, I replace the single cream from butterscotch sauce to evaporated milk,get a thinner sauce, and the taste just like condensed milk.
Both are delicious, but I preferred the 1st attempt.Using whipping cream gives very nice aroma and I love it.
Why don't I use single/pouring cream? Simply because, I still had my left over whipping cream and evaporated milk in my fridge, so,don't waste....lols

Here's the recipe I coppied from AnncooLena  and Zoe

Basic pudding mixture:
75 gm butter
58 gm brown sugar
1 egg
1/2 tsp vanilla extract
113 gm all purpose flour
1 tsp baking powder
125 ml milk
25 gm ground hazelnut

Butterscotch sauce:
80 gm brown sugar
30 gm butter
125 ml single/pouring cream

Method:
Preheat oven to 170 C.
To make butterscotch sauce:
Place the butter, sugar an cream in a saucepan over low heat and stir until sugar is dissolved.
Increased heat to high and bring to boil, stirring occasionally about 3 minutes until thickened.
Pour into 4-5 ramekins and refrigerate.( I made 7 small ramekins).

To make hazelnut pudding mixture:
Sift the flour and baking powder.
Place butter, sugar, egg, vanilla, sifted flour,  baking powder, ground hazelnut, and milk in a mixing bowl and beat till well in combined at medium speed.
Divide the mixture between the ramekins.
Place pudding in water bath.
Cover the tray with 2 sheets of aluminium foil and bake for 45 minutes or until puddings are springy to 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 mins - 1 hr 10 mins.

19 comments:

Anncoo said...

I really love the buttchscotch sauce and I've tried it on ice cream. So delicious :)

Quay Po Cooks said...

I love butterscotch sauce too. YUMM!! I know I am going to enjoy this pudding!

Food Glorious Food! said...

WOW! Everyone is making it? Then I will try making it too! My hubby will love it ! Thanks for sharing!

Nava.K said...

Love that sauce on to and thanks for sharing on how to butterscotch sauce, never knew until I am seeing it in your recipe.

lena said...

yeah, that butterscotch sauce is very nice, just a pity when i did mine, i didnt get much sauce!

Aarthi said...

i love this

Tina (PinayInTexas) said...

wow...i just can't wait to try this myself! It looks so mouthwatering!!!

Torviewtoronto said...

delicious pudding looks wonderful

Juliana said...

Wow Cindy, you made this twice? I look forward to try it out...
Hope you have a great week ahead :-)

Pete said...

Butterscotch and hazelnut.....nice combination, sure taste delicious

Amelia's De-ssert said...

Delicious combination, yum yum

Mary said...

The pudding sounds delicious. I know I'd love to have a bowl to sample. It looks scrumptious. I hope you have a great day.Blessings...Mary

Uma said...

Nice combo. I love this absolutely.

Cheers,
Uma

Zoe said...

I'm happy seeing you baking these puddings too. Single/pouring cream has the similar fat content as un-whipped whipping cream too...In fact, they are the same. I like your attempt of replacing whipping cream to evaporated milk which has a lesser fat content. Good to learn from you that I can do the replacement too for a fat-reduced pudding.

MYA EL QAYREENA AZRYAN said...

daaa lapo nampak sedap nikhhhh

Angie's Recipes said...

Looks so tempting! Love the sauce a lot.

MaryMoh said...

Mmmm....beautiful dessert. Love the sauce. With a big scoop of ice cream with it, I will be smiling the whole day :D

Akila said...

wow yummy yummy... first time here...love your space... when time permits do visit mine..

Dish Name Starts with J
Learning-to-cook
Regards,
Akila

Dmarie said...

oh, my, yes!! particularly intriguing is the part about the sauce made with evap being similar to sweetened condensed milk. good to know if I'm ever caught without any. thanks, YLC!