Australian Butterscotch Self Saucing Pudding Recipes

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

Steps:

• Pre heat oven to 170 Celsius.
• Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
• Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
• Add to the dry ingredients till a batter forms. stir in the pecans.
• Pour the mixture into the casserole dish.
• To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
• Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
• Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
• Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
• Yum!