Butterscotch Self Saucing Pudding Recipes

SELF-SAUCING BUTTERSCOTCH PUDDING

Self-saucing butterscotch pudding image

Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash

Provided by Lulu Grimes

Categories Dessert

Time 1h15m

Number Of Ingredients 8

Ingredients

100g butter , melted, plus a little for the dish
275g self-raising flour
1 tsp baking powder
300g light brown soft sugar
250ml whole milk
3 large eggs
2 tbsp golden syrup
4 tbsp Carnation caramel

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.

Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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