Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Self Saucing Butterscotch Pudding (recipe courtesy recipetineats.com)

Ingredients

BUTTERSCOTCH PUDDING:
1/4 cup (50g) dark brown sugar, packed (Note 1)
1 1/4 cup (185g) plain flour (all purpose flour)
2.5 tsp baking powder
100g / 7 tbsp unsalted butter, melted
1 egg 1/2 cup (125ml) milk (full or low fat)
4 tbsp golden syrup (Note 2)

BUTTERSCOTCH SAUCE:
3/4 cup (150g) dark brown sugar, packed (Note 2)
2 tbsp cornflour / corn starch
2 cups (500ml) boiling water

SERVING
Vanilla ice cream

Instructions
 Preheat oven to 180°C/350°F (160°C fan).
 Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
 Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
 Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
 Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
 Scrape into baking dish and smooth surface.
 Sprinkle Butterscotch Sauce sugar mixture all over surface.
 Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter).
 Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
 Cut through pudding to reveal butterscotch sauce underneath.
 To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!

Recipe Notes:
1. Dark brown sugar, rather than normal brown sugar, gives the pudding and the sauce a better butterscotch flavour!
2. Golden syrup is a syrup used in Australia (and other countries like UK, NZ) in baking. It has the colour of maple syrup and tastes like toffee. Sub with dark corn syrup or honey. Most of the caramel flavour in this dish comes from the dark brown sugar and the butterscotch sauce so substituting the golden syrup will be fine!
3. Storage - best eaten fresh because the sauce gets absorbed by the sponge. If you know you're going to have leftovers, remove the sponge off the sauce asap, then store separately from the sauce. If you separate, they can be frozen.

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