Name: Self Saucing Butterscotch Pudding
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: Butterscotch Pudding:; 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); Butterscotch Sauce:; 3/4 cup (150g) dark brown sugar , packed (Note 2); 2 tbsp cornflour / corn starch; 2 cups (500ml) boiling water; Serving:; Vanilla ice cream

1. Dark brown sugar, rather than normal brown sugar, gives the pudding and the sauce a better butterscotch flavour!

2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!

3. Storage - best eaten fresh because the sauce gets absorbed by the sponge. If you know you're going to have leftovers, remove the sponge off the sauce asap, then store separately from the sauce. If you separate, they can be frozen.

Self Saucing Butterscotch Pudding

Ingredients

Butterscotch Pudding

Butterscotch Sauce

Serving

Steps

Notes

Nutrition Facts