Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family.
Preparation time: 15 mins
Cooking time: 1 hour
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
Method:
- 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.
