TODAY’S RECIPE:
Butterscotch pudding
DELICIOUS served hot with ice cream. Serves: 8-10.
Ingredients
100g butter, melted, plus a little for buttering 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
1. Boil a kettle and heat the oven to 180c/ 160c fan/gas 4. Butter a rectangular baking dish (20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch salt into 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 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 one hour until the top is set and the sauce is starting to bubble around the edges. Serve hot and eat immediately because if you leave it to sit, the sauce will soak into the sponge.