Hazelnut Butterscotch Pudding Cake - cooking recipe

Ingredients

3/4 cup self-rising flour
1/4 cup ground hazelnuts
1 can (14 oz) sweetened condensed milk
2 tbsp butter
1 tsp vanilla extract
1/2 cup milk
3/4 cup packed brown sugar
None None Sifted powdered sugar, for dusting

Preparation

Preheat the oven to 350\u00b0F. Grease a 2-quart baking dish. Sift flour into a bowl and stir in ground hazelnuts.
Place condensed milk in a small, heavy-bottomed saucepan on medium heat. Stir for 10 mins, or until thickened slightly and pale golden brown. Stir in butter, vanilla and milk until butter is melted. Cool slightly. Pour milk mixture into flour mixture and mix well.
Pour into prepared dish. Sprinkle evenly with brown sugar. Carefully pour 1 1/3 cups boiling water evenly over top of pudding.
Bake for 35 mins, or until firm. Let stand for 5 mins before serving. Dust with sifted powdered sugar.