Butterscotch and Hazelnut pudding

To me, butterscotch and hazelnut are indeed a superb combination, especially for our current chilly season.

In the autumn issue of Donna Hay magazine, there is a concise "How to cook" section on steamed puddings. The featured puddings are stunning and I was very keen to bake these delicious goodies. And so, I suggested a pudding bake-along. I'm happy that both Joyce from Kitchen Flavours and Lena from Frozen Wings have both agreed to my suggestion.

Instead of make a large pudding, I have baked the pudding in my mini ramekins. They turned out not looking as saucy as the large version made by Donna as shown in the magazine. I'm guessing if I might have "over-baked" or "over-cream" my mini puddings...and I don't know why.

When I took my first scope of pudding, I was asking myself... "where are the sauce?" Then, I could see that most of the sauce has been well-absorbed into the pudding mixture. As for the taste...every mouthful has been extremely comforting with the butterscotch sauce all-soaked up by the pudding base. Yum!

 

Not as saucy as shown in the magazine but it is very yummy...

Here's the recipe from Donna Hay Magazine, Apr/May 2011 issue (with my modification in blue)

Serve 6

Butterscotch sauce
1 cup (175g) brown sugar
60g butter
1 cup 250ml single (pouring) cream

Pudding mixture
150g butter, softened
2/3 cup (115g) brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cup (225g) plain flour
1/2 cup (50g) hazelnut meal
2 tsp baking powder
1 cup (250ml) milk

1. Preheat oven 170°C. To make butterscotch sauce, place sugar, butter and cream in a saucepan over low heat and stir until sugar is dissolved. Increase heat to high and bring to the boil, stirring occasionally, for 5-7 min or until thickened. Pour into 1.75L capacity baking dish and refrigerate.

Note: I divided the sauce between ramekins. I didn't refrigerate the sauce because it was cold on the day that I made this and sauce was cooled enough when the pudding mixture is ready.

2.Place butter, sugar, eggs, vanilla, flour, hazelnut meal, baking powder and milk in the bowl of electric mixer and beat until combined. Pour into the baking dish.

Note: I divided the mixture between ramekins. Due to the cold weather, I might have "over-creamed" the mixture because the butter took a longer time to incorporate into the mixture.

3. Place puddings in a water bath. To make a water bath, place the puddings into a deep-sided baking dish and pour in enough boiling water to come halfway up the sides of the baking dish or ramekins. This will ensure the puddings are cooked evenly.

4. Cover tightly with 2 sheets aluminum foil and bake for 1 hr 5 min to 1 he 10 min or until puddings are springy to the touch. (I did mine for just 25-30 min for my mini ramekins). Remove puddings from water bath. Dust with icing sugar to serve (I didn't do this).

I made 3 mini ramekins with 1/4 of this recipe as this portion is just right for our small family.

Happy Baking
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