Well, in true style, I have almost left my run too late to make warm, comforting desserts. All Winter long I kept thinking, I'll get a pudding made this week, but it just didn't happen. So, I thought I would get a wriggle on and make another pudding. I posted this wonderful Mocha variety last week and while I was making it, I thought how lovely a blonde variety would be of this soft, comforting pudding. So that's what I did, and it's a beauty.
So easy and just delicious.
Ingredients for Butterscotch Self Saucing Pudding, clockwise from centre top-1 1/4 cups SR flour, 1 tablespoon cornflour, 4 tablespoons golden syrup, 100 grams of butter, melted, 1 egg, 1/2 cup milk and 3/4 cup brown sugar
Preheat oven to 180 C and grease a pie or casserole dish, mine measures 27cm x 4.5cm high. In a large bowl, whisk together the flour and 1/4 cup of the brown sugar
In a another bowl, mix together the melted butter, egg, milk and 2 tablespoon of the golden syrup
Pour the wet ingredients into the dry and gently mix to incorporate, do not over mix. Pour and scrape into a greased pie dish
In another bowl, add the rest of the brown sugar and the cornflour
Mix until combined
And sprinkle over the waiting pudding mixture
Now mix the other 2 tablespoons of golden syrup with 1 1/2 cups of boiling water
And gently pour over the back of a spoon, over the pudding
Bake in a 180C for 30 to 40 minutes or until a skewer inserted into the centre comes out clean
Serve with vanilla ice-cream and cream
I do so love these magic puddings and this one is just beautiful, caramel-y, toffee-like and just plain lovely.
Make it today before it gets too warm to enjoy it.
Have a lovely day,
💗Fi
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