135g butter, softened
1 1/4 cups caster sugar
2 cups plain flour
2 1/4 tsp baking powder
1/2 cup hazelnut meal
1/4 cup malted milk powder
1 cup milk
1/2 cup brown sugar
1 cup malted milk powder, extra
1 1/2 cups boiling water
Preheat the oven to 170C. Place the butter and sugar in the bowl of an electric mixer and beat until light and creamy.
Add the eggs one at a time and beat until smooth. Sift the flour and baking powder over the butter mixture. Add the hazelnut meal, malted milk powder and milk, and beat until smooth.
Spoon the mixture into six one-cup capacity ovenproof dishes, then place on a baking dish. Combine the brown sugar and malted milk powder, add the water and stir. Pour over the puddings. Bake for 25 minutes or until tops are golden. Serve with vanilla, chocolate or coffee icecream. Makes 6.
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