Question about self-saucing pudding
I made this the other night and am going to make it again tonight:
Butterscotch self-saucing pudding
Ingredients (serves 6)
- 3/4 cup (55g) brown sugar
- 1 1/4 cups (190g) self-raising flour
- 100g butter, melted
- 1 egg
- 1/2 cup (125ml) milk
- 4 tbs golden syrup
- 1 tbs cornflour
- 1 1/2 cups (375ml) boiling water
- Double cream or ice cream, to serve
Method
- Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.
- Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
- Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.
Yummo but it would be good if there was a little more sauce. Soo.... could I just add more of step 3 (the water and Golden Syrup). Is that how it works or would I wreck the whole thing??
