Butterscotch self-saucing pudding

The winter solstice arrived with a vengeance this weekend. This means it's time to indulge in the kinds of winter puddings that we southern hemisphere dwellers strangely like to eat at Christmas time when it's warm and sunny. I've had butterscotch pudding on my mind today, mostly because I'd never made one before but also because I like golden syrup. Mmmmmm, golden syrup. This self-saucing butterscotch pudding is decadent (look at how much sugar is in it!) and perfect as a winter dessert.

The original recipe serves six so I played around with quantities to make just two servings. I used a small casserole dish (~2 cup capacity) and melted the butter directly into it, 'swishing' some up the sides to grease it before mixing the rest of the ingredients in. It seemed to work.

Butterscotch self-saucing pudding

Ingredients

• 30 g butter
• 1/4 cup (caster) sugar
• 1/2 cup self-raising flour
• 1/3 teaspoon vanilla essence
• 1/4 cup milk

Sauce

• 15 g butter
• 2/3 cup boiling water
• 1/4 cup brown sugar
• 2/3 tablespoon golden syrup

Method

1. Preheat oven to 180°C.
2. Melt butter in a small casserole dish in the microwave. 'Swish' around the sides of the dish to grease it.
3. Add milk, vanilla essence, sugar and flour. Mix well.
4. Place butter for sauce in a jug. Pour boiling water over butter and mix. Mix in brown sugar and golden syrup.
5. Pour sauce over the back of a spoon on top of the pudding mixture.
6. Bake for 25-30 minutes until pudding is firm (although it will wobble around in the sauce). Serve with ice cream or cream.

Butterscotch self-saucing pudding