Question about self-saucing pudding

[Heaven]

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

1. 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.
2. Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
3. 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??

[Junglemum]

i like mine saucey, so i just add a little extra liquid. seems to work just fine. Yum!

[Lisa]

In my experience, it doesn't wreck it. We love lots of sauce in ours and always add extra ingredients for the sauce

[Heaven]

thanks guys!! I did it and it was great!!