Best Pecan Butterscotch Self Saucing Pudding Recipes

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• 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.

PECAN & BUTTERSCOTCH SELF SAUCING PUDDING

Steps:

• Pre heat oven to 170 Celsius.
• Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
• Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
• Add to the dry ingredients till a batter forms. stir in the pecans.
• Pour the mixture into the casserole dish.
• To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
• Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
• Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
• Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
• Yum!