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    You are in: Home / Recipes / Self-Saucing Butterscotch Pudding Recipe
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    Self-Saucing Butterscotch Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    40 mins

    35 mins

    Pets'R'us's Note:

    Lovely pudding if you like them saucy! So far mine has not bubbled over, but I always use a foil lined tray just in case. There is nothing worse that trying to remove burned sugar from your oven.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Stir in the butter until melted, then add the milk and the vanilla essence.
    3. 3
      Let it cool until it is warm.
    4. 4
      Preheat oven to 350 degrees F.
    5. 5
      Sift the flour in a bowl, combine with the hazelnuts.
    6. 6
      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.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.

    Ratings & Reviews:

    • on July 18, 2011


      very easy to make. very delicious to eat. uses some of my lovely easy ingredients, condensed milk and self rising flour. we enjoyed this recipe and will continue to make this and think of Pets"R"us with love and sadness when we make and enjoy this recipe.

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    • on May 11, 2008


      HHHHMMMMMMMM!! Delish! Made this last night. Very easy! Remember to stiry condensed milk while heating, as mine started to stick to bottom of saucepan a bit, and I didn't use quite as much brown sugar on top, as it seemed to be heaps - I probably used about 3/4 cup. Highly recommend, the kids are begging me to make it again, and dinner guest wants the recipe :)

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    • on September 20, 2004


      This was my first self-saucing pudding and it was perfect. I did substitute ground cashenuts for hazelnuts. Didn't dust the pudding with extra sugar as this was sweet enough for us. Even though the recipe takes a little while to put together - the final treat is worth it! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Self-Saucing Butterscotch Pudding

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 483.7
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 6.7 g
    Cholesterol 35.6 mg
    Sodium 339.2 mg
    Total Carbohydrate 85.5 g
    Dietary Fiber 0.8 g
    Sugars 72.1 g
    Protein 8.1 g

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