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Self-saucing butterscotch pudding

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Servings: 6 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the batter
  • 100 g unsalted butter softened
  • ⅓ cup brown sugar
  • 1 tsp vanilla paste or essence
  • 1 egg
  • 1⅓ cups self raising flour
  • pinch salt
  • ½ cup milk
  • a little extra butter to grease your baker
For the topping
  • ¼ cup 40g brown sugar
  • ¼ cup (80g) golden syrup
  • 40 g butter
  • 1½ cups boiling water

Equipment

  • For this recipe I prefer a clear glass baking dish which also allows you the chance of watching the pudding bake in the oven. You may find it easier to mix this small amount of batter by hand, while a jug suitable for hot liquid is also needed.

Method
 

Method (batter):
  1. Pre-heat your oven to 180c
  2. Assemble your ingredients
  3. In a mixing bowl combine the butter, brown sugar and vanilla
  4. Mix well
  5. Incorporate the egg
  6. Mix till emulsified
  7. Add self-raising flour and salt
  8. Mix well
  9. Finally mix in the milk
  10. Form a smooth batter
  11. Pour this batter into your greased baker
  12. Spread the batter to be reasonably even
Method (topping):
  1. Combine the brown sugar, golden syrup, butter and boiling water in your jug
  2. Stir these ingredients until the butter has melted
  3. Keep very hot
  4. Close to the surface gently pour this syrup over the top of the batter – over the back of a soup spoon will help disperse the liquid
  5. Place your baker into your oven and bake for 35-40 minutes.
  6. When ready, bring out of the oven
  7. Let the pudding stand for 15 minutes
  8. Serve with vanilla ice cream

Notes

After you take the pudding out of the oven it will deflate a little