Self-Saucing Butterscotch pudding
Ingredients
50g muscovado sugar
180g cake flour
2.5 tsp baking powder
100g unsalted butter, melted
1 large egg, at room temperature
60ml NESTLÉ Cremora Original
1/2 cup warm water
4 tbsp golden syrup
Butterscotch sauce
150g muscovado sugar
2 tbsp cornflour
500ml boiling water
Vanilla ice cream, to serve
Method
Preheat oven to 180°C, and spray a baking dish with non-stick spray and set aside.
Whisk the 1/2 cup of water and Cremora until combined and set aside. Add sugar, flour, and baking powder to a mixing bowl and whisk to combine.
Add the melted butter, egg, Cremora mixture, and golden syrup. Whisk till combined.
Add the batter to the prepared baking dish and smooth the surface.
In a seperate bowl add the sugar and cornflour, and mix till combined. Sprinkle the butterscotch sauce sugar mixture all over the surface of the batter.
Pour boiling water over the surface of the back of a tablespoon held close to the batter. Transfer to the oven, and bake for 35-40 minutes or until the skewer inserted into the cake sponge comes clean.
Remove from the oven once done baking, and serve immediately with a scoop of vanilla ice cream or whipped cream. Enjoy!
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