You are here: Home » Recipes » Caramel Hazelnut Pudding Caramel Hazelnut Pudding Recipe by Our Cookbook Collection Yield 8 to 10 servings Prep Cook 45 minutes Warm, decadent pudding from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker. Photography by Sally Greer PrintEmail Ingredients 1 cup plain (all-purpose) flour1 teaspoon baking powder1/4 cup hazelnuts, finely chopped14 ounces can sweetened condensed milk1/2 ounce butter1 teaspoon vanilla essence (or vanilla extract)1/2 cup milk1 cup brown sugar1 3/4 cups boiling water Instructions Sift the flour and baking powder into a bowl and stir in finely chopped hazelnuts. Set aside. Place the condensed milk in a pan and stir over medium heat for approximately 10 minutes or until golden brown. Stir the butter, vanilla essence (or extract) and milk into the condensed milk. Leave mixture to cool slightly. Pour into the dry ingredients and mix well. Pour mixture into greased dish. Sprinkle the brown sugar on top of mixture and then carefully pour the boiling water over it all. Bake at 350F for 45 minutes. —Recipe reprinted with permission from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker (Hardie Grant, 2013).