Self Saucing Butterscotch Pudding
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.78 out of 5 stars
(71)
Ingredients
6 servings
- 1/4 cup (50g) dark brown sugar (, packed (Note 1)
- 1 1/4 cup (185g) plain flour (all purpose flour)
- 2.5 tsp baking powder
- 100g / 7 tbsp unsalted butter (, melted)
- 1 egg
- 1/2 cup (125ml) milk (full or low fat)
- 4 tbsp golden syrup (Note 2)
- 3/4 cup (150g) dark brown sugar (, packed (Note 2)
- 2 tbsp cornflour / corn starch
- 2 cups (500ml) boiling water
- Vanilla ice cream
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Preparation
Step 1
Preheat oven to 180°C/350°F (160°C fan).
Step 2
Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
Step 3
Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
Step 4
Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
Step 5
Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
Step 6
Scrape into baking dish and smooth surface.
Step 7
Sprinkle Butterscotch Sauce sugar mixture all over surface.
Step 8
Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter).
Step 9
Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
Step 10
Cut through pudding to reveal butterscotch sauce underneath.
Step 11
To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!
Step 12
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