Name: Butterscotch Self-Saucing Pudding
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1½ cups self-raising flour; ½ cup firmly packed brown sugar; ⅔ cup milk; 2 eggs; 100 g unsalted butter, melted, cooled; 2 tbsp golden syrup; cream, to serve; Topping; 1 cup brown sugar, firmly packed; 2¼ cups boiling water; ¼ cup golden syrup

Take a piece of pudding and watch as the syrupy butterscotch filling oozes out…

Ingredients

1½ cups self-raising flour

½ cup firmly packed brown sugar

⅔ cup milk

2 eggs

100 g unsalted butter,   melted, cooled

2 tbsp golden syrup

cream, to serve

Topping

1 cup brown sugar,  firmly packed

2¼ cups boiling water

¼ cup golden syrup

Method

1.Grease a large ovenproof dish (8-cup capacity).

To make the pudding, sift flour and sugar into a large bowl. Combine milk, eggs, butter and syrup in a medium jug. Whisk well. Add to flour mixture. Stir until smooth. Pour into prepared dish. Smooth over top.

3.To make topping, sprinkle  sugar evenly over pudding mixture. Combine water and  syrup in a medium heatproof  jug. Slowly and carefully pour over top of pudding mixture.

4.Cook pudding in a moderate oven (180C)  for about 40 minutes, or  until a spongy cake forms  on top and sauce is runny underneath. Stand for  5 minutes.

5.Immediately serve pudding  with a dollop of cream.

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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