Self-saucing butterscotch pudding
A pudding that’s even more delicious served hot with ice cream. SERVES 8-10 PREP 15 mins COOK 1 hr EASY V
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
1 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 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.
2 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.
PER SERVING 382 kcals • fat 12g • saturates 7g • carbs 60g • sugars 40g • fibre 1g • protein 7g • salt 0.7g