Recipe: Self Saucing Butterscotch Pudding

Okay so winter is definitely upon us given this is my second self saucing pudding post in a matter of weeks. What I love about the humble pudding recipe itself is that it forms a wonderful base for your favourite flavour combination. My favourite is of course chocolate however my partner loves caramel so I thought I would play on the basic recipe for our anniversary and make a butterscotch/caramel self saucing pudding. Perfect for winter and really fits in with my mid-week schedule when work and life happens and you don’t have the time to master something extra fancy. It is so easy and if my rich chocolate self saucing pudding didn't entice you, perhaps this flavour combination will-or try your own! Add your favourite fruit to the pudding mix, apples or pears would work amazing with this!

Ready to be baked in the oven.

Ingredients:
Pudding:
1 cup sifted Self Raising Flour
 3/4 cup of brown sugar
 2 tablespoon butter
3/4 cup of milk
1 teaspoon of vanilla essence
4 tablespoons of golden syrup

The pudding mixture

1 egg


Sauce:
¾ cup of brown sugar
2 cups of boiling water.
2 tablespoons of golden syrup
2 tablespoons of butter



Method:
1. Preheat convection oven to 180 degrees;
2. Pudding: Put sifted flour and sugar in a bowl. Add your vanilla essence, butter and slowly add your milk and egg whilst beating. Add your golden syrup. Beat with an electric mixer for a couple of minutes;
3. Put the pudding batter into a medium size oven proof dish;
4. Sauce: Place the sugar, golden syrup and butter in a small bowl. Add your boiling water to this mixture and stir until the sugar has dissolved;
5. Get a metal spoon and slowly pour the sauce mixture over the corner of pudding batter;
6. Bake in oven for twenty minutes. It is ready when the pudding (cake) has risen to the top and the sauce has sunk to the bottom. Place a knife in the middle of the pudding and poke through (just the cake section). If it comes out clean it is done.

Not the best photo by far but the boys just wanted to dive in and weren't very patient this time.

Tips:
· You don’t have to use electric beaters to mix the pudding batter, a wooden spoon or a whisk would work just as well however I prefer a lighter pudding so prefer to beat
· To avoid a very messy and sticky oven make sure you use a medium to large size bowl as the pudding will rise to the top (and double in size) and the sauce mixture will effectively boil and therefore will move up the dish quite a lot. You could also place a oven tray underneath, just in case.
· Serve with vanilla ice cream when it is straight out of the oven. So good!