Butterscotch Self-saucing pudding with baileys sauce
A butterscotch self-saucing pudding. This dessert has the added addition of the Baileys Irish cream liqueur. It is a quick and easy dessert to make and is ready in 45 minutes.
Ingredients
- 100 g butter, melted
- 1/2 c/ 125 ml milk
- 3 tsp vanilla extract
- 2 tbsp golden syrup
- 1 egg
- 1 1/4 c/185g self-raising flour
- 1/4 c/55g firmly packed brown sugar
Sauce
- 1/2 c/110g firmly packed brown sugar
- 1/2 tbsp cornflour
- 2 tbsp golden syrup
- 1 1/2 cups /325ml boiling water
- 1/2 c/125ml Baileys Irish cream liqueur
Instructions
Cake
- Preheat oven to 180°C (fan-forced). Grease a 1.5L baking dish or individual oven-safe bowls with cooking spray.
- n a large bowl, combine melted butter, milk, vanilla, golden syrup, and egg and mix well. Add flour and sugar, mixing until well combined. Transfer to prepared dish and prepare the sauce.
- Combine brown sugar and cornflour, and sprinkle evenly over the pudding mixture. Dissolve golden syrup in boiling water, add Baileys (mixture may look curdled), and pour over the back of a spoon over the top of the cake mixture. Bake for 45 minutes until golden.
- Dust with icing sugar and serve in bowls with cream and an extra drizzle of baileys.
