Caramel Hazelnut Pudding

  • Yield 8 to 10 servings
  • Prep
  • Cook 45 minutes

Warm, decadent pudding from Gran's Kitchen: Recipes from the Notebooks of Dulcie May Booker.

Gran's Kitchen Caramel Hazelnut Pudding
Photography by Sally Greer


1 cup plain (all-purpose) flour
1 teaspoon baking powder
1/4 cup hazelnuts, finely chopped
14 ounces can sweetened condensed milk
1/2 ounce butter
1 teaspoon vanilla essence (or vanilla extract)
1/2 cup milk
1 cup brown sugar
1 3/4 cups boiling water


  1. Sift the flour and baking powder into a bowl and stir in finely chopped hazelnuts. Set aside.
  2. Place the condensed milk in a pan and stir over medium heat for approximately 10 minutes or until golden brown.
  3. Stir the butter, vanilla essence (or extract) and milk into the condensed milk.
  4. Leave mixture to cool slightly. Pour into the dry ingredients and mix well.
  5. Pour mixture into greased dish. Sprinkle the brown sugar on top of mixture and then carefully pour the boiling water over it all.
  6. 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).



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