For a perfect end to any meal, a scrummy butterscotch pudding.
1 1/3 cups self raising flour
1/3 cup brown sugar
100 grams butter, melted and cooled
1/2 cup milk
1 tsp vanilla extract
1/3 cup walnuts, chopped
cream or vanilla ice cream, to serve
1/4 cup brown sugar
1/4 cup golden syrup
40 grams butter, chopped
1 1/2 cups boiling water
- Preheat oven to 180C or 160C fan-forced. Grease 6 medium sized ramekins or a 6 cup capacity ovenproof dish.
- Sift flour and sugar into a bowl and make a well in the centre.
Whisk together butter, egg, milk and vanilla with a fork and pour into the dry ingredients. With a wooden spoon, fold together until evenly combined, then fold through the walnuts. Spoon into prepared dish and smooth the surface.
- For the sauce mixture , combine the brown sugar, golden syrup, butter and boiling water in a jug. Slowly and carefully pour over the back of a spoon evenly on to the batter. Bake for 35-40 minutes, until the pudding has risen, browned and is firm to touch in the centre.
Serve immediately with cream of ice cream.