Butterscotch Pudding

It's almost winter here in Australia so time to bring out lovely warm wintery puddings, stews and casseroles!

This is a very simple, fool-proof and sticky-sweet butterscotch pudding.

Butterscotch Pudding

(Serves 6)

Oil spray (for greasing)

150g self-raising flour

80g brown sugar

1/2 cup milk

60g melted butter

1 egg

2 tbsp golden syrup or treacle

100g brown sugar (extra)

3 tbsp golden syrup or treacle (extra)

1 1/4 cups boiling water

Preheat the oven to 170C and lightly grease a 1.25L oven-proof dish with the oil spray. Place it on a large, flat baking tray (just in case of any over-flow!)

Sift the flour into a large bwol and stir in the brown sugar, making sure to squash any lumpy-clumpy bits of sugar.

In a jug, whisk together the milk, melted butter, egg and golden syrup then slowly pour it into the flour/sugar mixture and beat until it is all well combined and free of lumps. Pour the mixture into the greased dish.

Sprinkle over the extra brown sugar. Then in a small jug (or bowl), stir together the extra golden syrup and boiling water. Pour this over the pudding. The brown sugar will appear to dissolve into the syrup.

Bake the pudding for 45 minutes then set aside for 10 minutes. Two reasons why - one is so the butterscotch sauce (which has gone all gooey and sunk to the bottom of the pudding) thickens and goes even gooier. The second reason is so the pudding cools slightly and the chances of burning the roof of your mouth and losing the skin there diminishes slightly!

Serve a big spoonful of the pudding with plenty of the sauce and a large mound of vanilla ice-cream or double-thick cream.