Self-saucing butterscotch pudding
Serves 6 - 8
Easy
Prep:
Cook:
This rich pudding is best served with vanilla ice cream. It’s a very easy bake but looks impressive with its layers of soft sponge and sticky butterscotch sauce
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SAUCE
- 125g soft light brown sugar
- 125g dark brown sugar
- 50g salted buttercubed, plus extra for the baking dish
SPONGE
- 125g soft light brown sugar
- 225g self-raising flour
- 125ml whole milk
- 75g salted buttermelted
- 1 tsp vanilla extract
- 2 eggs
- icing sugar and vanilla ice creamto serve
Nutrition: per serving
- kcal429
- fat15g
- saturates9g
- carbs67.4g
- sugars46.2g
- fibre1.1g
- protein5.1g
- salt0.6g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 1.5-litre baking dish.
step 2
To make the sauce, put the sugars and butter in a large pan with 375ml of water. Dissolve the sugar over a low heat, then bring to a boil. Once it is combined and slightly thickened, take off the heat.
step 3
Put the sponge ingredients into a large bowl and combine with an electric whisk until light and fluffy. Spoon into the prepared dish. Gently pour the sauce over the back of a spoon onto the sponge, then bake for 35-40 mins or until golden and risen.
step 4
Dust over a little icing sugar and top each serving with a good scoop of vanilla ice cream.
