Self-Saucing Butterscotch Pudding - cooking recipe

Ingredients

1 (400 g) can sweetened condensed milk
1 ounce butter
1 teaspoon vanilla essence
1/2 cup milk
3/4 cup self-raising flour
1/3 cup ground hazelnuts
1 cup brown sugar, firmly packed
1 3/4 cups boiling water
butter, for greasing the dish

Preparation

Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
Stir in the butter until melted, then add the milk and the vanilla essence.
Let it cool until it is warm.
Preheat oven to 350 degrees F.
Sift the flour in a bowl, combine with the hazelnuts.
When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.