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.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 10 minutes mins
Servings 4 servings
Calories 300 kcal
- 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
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.