Sunday, August 15, 2010

Butterscotch Self-Saucing Pudding

I GOT A BLOWTORCH!!!!!!! So happy.

I have mentioned before that I rarely make things I have before. Last week I tried out a self-saucing pudding recipe from Taste. Quite simply, it blew my mind. It was rich but not too sweet, and the sauce was thick and delicious. I tweaked the recipe, adding more water and golden syrup for more sauce.

We had it with cream, and everyone loved it. The top is crunchy, but underneath is a soft spongey cake. The sauce is thick and works perfectly. My sister was about to cry when she realised there was none left. I promised I will make it again, which I did. I made it again this Friday with the same delicious result.

I couldn't believe that such a simple recipe could be so delicious. I am waiting to buy a can of Butane gas so I can finally used my new blowtorch.

Hmmm... What should I set on fire first?


Modified from here

Serves 6

3/4 cup brown sugar

1 1/4 cups (190g) self-raising flour
100g butter, melted
1 egg
1/2 cup (125ml) milk
5 tbs golden syrup
1 tbs cornflour
2 cups (500ml) boiling water
Cream, to serve

1. Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.

2. Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.

3. Combine boiling water with the remaining 3 tbs 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 cream.

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