Butterscotch Self-Saucing Pudding
At a Glance
- Prep
- 15 minutes
- Cook
- 35 minutes
- Total
- 50 minutes
- Servings
- 6 serving(s)
Categories
- Dessert
- Australian
- New Zealand
- Baked
- Easy
Allergens
- Milk
- Egg
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
We made this today as a treat after Sunday lunch and everyone loved it. Served with homemade icecream and my personal favourite, cream! This recipe is posted in Australian measurements so 1 tablespoons equals 20ml (or 4 teaspoons).
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Equipment
1.5 litre ovenproof dish, mixing bowls
Ingredients
- 3/4 cup brown sugar
- 1 1/4 cups self-raising flour
- 100 g butter, melted
- 1 egg
- 1/2 cup milk
- 4 tablespoons golden syrup
- 1 tablespoon cornflour
- 1 1/2 cups boiling water
Instructions
Preheat oven to 180°C.
Grease a 1.5 litre (6 cup) ovenproof dish with butter.
Combine 1/4 cup of the brown sugar and all of the flour in a bowl.
Add the melted butter, slightly beaten egg, milk and 2 tablespoons of the golden syrup and stir until combined.
Spoon into the greased dish.
Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
Combine boiling water with the remaining 2 tablespoons of golden syrup.
Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Serve with double cream or ice cream.
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