Hazelnut Butterscotch Pudding Cake

• 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

1. Preheat the oven to 350u0b0F. Grease a 2-quart baking dish. Sift flour into a bowl and stir in ground hazelnuts.
2. 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.
3. Pour into prepared dish. Sprinkle evenly with brown sugar. Carefully pour 1 1/3 cups boiling water evenly over top of pudding.
4. Bake for 35 mins, or until firm. Let stand for 5 mins before serving. Dust with sifted powdered sugar.

flour, ground hazelnuts, condensed milk, butter, vanilla, milk, brown sugar, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30254 (may not work)