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BUTTERSCOTCH WALNUT SELF-SAUCING PUDDING
Ingredients
- 3 tablespoons melted butter, plus extra to grease
- ¾ cup brown sugar
- 1 cup (150g) plain flour
- 1 teaspoon baking powder
- 75g chopped walnuts, toasted plus extra to garnish
- ½ cup (125ml) milk
- 1 egg
- ¼ cup (60ml) golden syrup
- 1 teaspoon vanilla extract
- Sauce
- ¾ cup brown sugar
- 1 tablespoon cornflour
- ¼ cup (60ml) golden syrup
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Directions
- Preheat oven to 170 degrees. Brush a 1 litre oven proof dish with melted butter. Place the sugar, flour, baking powder and walnuts in a food processor and process for a few seconds. Add milk, egg, remaining butter, golden syrup and vanilla and process until just combined. Spread the mixture into the baking dish.
- To make sauce, combine sugar and cornflour in a bowl. Sprinkle over sponge mixture. Mix golden syrup with ¾ cup of hot water and pour over the top. Bake for 35 – 40 minutes or until skewer comes out clean when tested.
- Stand for 5 minutes then serve with cream or ice cream garnished with walnuts.
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