BUTTERSCOTCH SELF SAUCING PUDDING

SERVES 6

PREP AND COOK: 1 HOUR 1½ cups self-raising flour ½ cup firmly packed brown

sugar

⅔ cup milk

2 eggs

100g butter, melted, cooled 2 tblsps golden syrup

Double cream, to serve TOPPING

1 cup firmly packed brown

sugar

¼ cup golden syrup 1 Lightly grease a large ovenproof dish (8-cup capacity).

2 To make the pudding, sift the flour and sugar into a large bowl. Combine milk, eggs, butter and golden syrup in a medium jug. Whisk well. Add to flour mixture. Stir until smooth. Pour into the prepared dish. Smooth over top.

3 To make topping, sprinkle sugar evenly over pudding mixture in the dish. Combine 2¼ cups of boiling water and the syrup in a medium heatproof jug. Slowly and carefully pour over top of sugar and pudding mixture. 4 Cook in a moderate oven (180°C) for about 40 minutes, or until a spongy cake forms on top and the sauce is runny underneath. Stand for 5 minutes.

5 Immediately serve pudding with cream.