Self Saucing Butterscotch Pudding
HB-3167 · Hand-built original · Western
Self Saucing Butterscotch Pudding is a Western dessert built around egg.
WesternDessert55 minServes 6449 kcalVegetarianLow-SodiumRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:6quantities adjust to match
Ingredients
- 1/4 cup packed dark brown sugar, for the batter, plus 3/4 cup packed dark brown sugar for the sauce
- 1 1/4 cups plain all-purpose flour
- 2 1/2 tsp baking powder
- 7 tbsp unsalted butter, melted
- 1 large egg
- 1/2 cup milk
- 4 tbsp golden syrup
- 2 tbsp cornflour (cornstarch)
- 2 cups boiling water
- Vanilla ice cream, to serve
Method
- Heat the oven to 350°F. Grease a 1½ qt ovenproof dish.
- Whisk the flour, baking powder and 1/4 cup brown sugar. Whisk in the melted butter, egg, milk and golden syrup to a smooth batter and spread in the dish.
- Mix the 3/4 cup brown sugar with the cornflour and sprinkle evenly over the batter.
- Pour the boiling water carefully over the back of a spoon over the top; do not stir.
- Bake for 35-40 minutes until the sponge is golden and set, with sauce bubbling underneath.
- Rest for 5 minutes and serve warm with vanilla ice cream, spooning the sauce over.
Prep: 15 min · Cook: 40 min
Nutrition (per serving, where published)
449 kcalCalories
5 gProtein
73 gCarbs
16 gFat
1 gFibre
46 gSugars
29 mgSodium
67 mgCholesterol
1 servingServing