BUTTERSCOTCH SELF-SAUCING PUDDING
- ¾ cup brown sugar (dark brown or light brown)
- 1 ¼ cups self-raising flour
- 100 g butter, melted
- 1 egg
- ½ cup milk
- 4 tablespoons golden syrup
- 1 tablespoon corn flour
- 1 ½ cups boiling water
Preheat oven to 180°C.
Grease a 1.5 liter (6 cup) ovenproof dish with butter.
Combine ¼ cup of the brown sugar and all of the flour in a bowl.
Add the melted butter, slightly beaten egg, milk and 2 tablespoons of the golden syrup and stir until combined.
Spoon into the greased dish.
Combine the remaining ½ cup of brown sugar and corn flour and sprinkle over the pudding mixture.
Combine boiling water with the remaining 2 tablespoons of golden syrup.
Pour over the top of the pudding mixture and bake for 40 – 45 minutes or until a skewer inserted into the center comes out clean.
Serve with double cream or ice cream.
Nota:
Ek het klam bruinsuiker gebruik, daarom die donker kleur en in my airfryer gebak, wat ook ‘n oondfunksie het, vir 30 minute. Ronde hoë glasbak gebruik, maar deeg was nog nie heeltemal gaar en het die poeding vir 3 minute in die mikrogolf verder gaar gemaak.
Dit is regtig baie lekker. Vir my ‘n bietjie te soet, maar vir die stroop gogga (my man) is dit verby lekker.
Recipe tested and photo: Lorett Brittnell
