ANZAC SELF-SAUCING PUDDING

SERVES 4-5

Anzac biscuits, so loved by every Kiwi family, get their more-ish taste from the golden syrup and oats that form the basis of the recipe. Taking inspiration from these two ingredients, I’ve combined them to create a self-saucing pudding that – when served with vanilla ice cream and a hearty dollop of whipped cream, both of which will be lovingly soaked into the sponge topping – tastes great and certainly has plenty of dash for the little cash spent to make it!

INGREDIENTS

1½ cups self-raising flour

100g butter

½ cup rolled oats

½ cup sugar

¼ cup desiccated coconut

1 cup milk

1 egg

1 tsp vanilla extract or essence 50g butter, diced

½ cup golden syrup

2 cups boiling water

1 Preheat the oven to 180°C. Grease the base and sides of a 6-8 cup-capacity ovenproof dish.

2 Sift the flour into a bowl and rub in the butter until the mixture resembles fine crumbs. Stir in the oats, sugar and coconut and make a well in the centre.

3 In a separate bowl or jug, mix together the milk, egg and vanilla. Pour into the well and gently stir together to form a smooth but stiff batter. Spread into the prepared dish.

4 Stir together the butter, golden syrup and boiling water until the butter melts. Pour carefully over the batter.

5 Bake in the preheated oven for 45 minutes. The sponge will rise to the top and the sauce will float sneakily underneath.

6 Serve dusted with icing sugar if wished. •