Self Saucing Butterscotch Pudding
Self Saucing Butterscotch Pudding
One batter magically transforms into a warm butterscotch pudding with PLENTY of butterscotch sauce bubbling underneath! This pudding has terrific butterscotch flavor from the dark brown sugar as well as the golden syrup.
Ingredients
BUTTERSCOTCH PUDDING:
- 1/4 cup (50g) dark brown sugar, packed (dark brown sugar gives a better butterscotch flavor)
- 1 1/4 cup (185g) all purpose flour
- 2.5 tsp baking powder
- 7 tbsp unsalted butter, melted
- 1 egg
- 1/2 cup milk (full or low fat)
- 4 tbsp golden syrup
BUTTERSCOTCH SAUCE:
- 3/4 cup (150g) dark brown sugar, packed (dark brown sugar gives a better butterscotch flavor)
- 2 tbsp corn starch
- 2 cups (500ml) boiling water
SERVING
- Vanilla ice cream
Instructions
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Preheat oven to 350°F.
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Grease a 6 cup baking dish with butter.
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Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
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Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
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Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
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Scrape into baking dish and smooth surface.
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Sprinkle Butterscotch Sauce sugar mixture all over surface.
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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).
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Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
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Cut through pudding to reveal butterscotch sauce underneath.
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To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!