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 Anncoo , Lena  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.