AUSTRALIAN BUTTERSCOTCH SELF-SAUCING "PUDDING"
Steps:
- 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.
SELF-SAUCING BUTTERSCOTCH PUDDING
Serve this self-saucing butterscotch pudding warm with ice cream for the ultimate treat for the whole family. It's sure to disappear in a flash
Provided by Lulu Grimes
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
- Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.
Nutrition Facts : Calories 382 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
BUTTERSCOTCH PUDDING
Everyone always raves how much better this pudding tastes than the kind you make from a box.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, combine sugar, flour, eggs, salt and milk. Cook over medium heat, stirring constantly, until mixture starts to bubble and thicken. Remove from heat. Blend in vanilla with hand beater. Pour into dessert cups and chill.
Nutrition Facts : Calories 350 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (60g sugars, Fiber 0 fiber), Protein 8g protein.
BUTTERSCOTCH SELF-SAUCING PUDDING
We made this today as a treat after Sunday lunch and everyone loved it. Served with homemade icecream and my personal favourite, cream! This recipe is posted in Australian measurements so 1 tablespoons equals 20ml (or 4 teaspoons).
Provided by Jewelies
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Grease a 1.5 litre (6 cup) ovenproof dish with butter.
- Combine 1/4 cup of the brown sugar and all of the flour in a bowl.
- Add the melted butter, slightly beaten egg, milk and 2 tablespoons of the golden syrup and stir until combined.
- Spoon into the 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 tablespoons 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.
Nutrition Facts : Calories 387, Fat 15.3, SaturatedFat 9.3, Cholesterol 69.5, Sodium 487.9, Carbohydrate 59.8, Fiber 0.7, Sugar 30.7, Protein 4.5
PECAN & BUTTERSCOTCH SELF SAUCING PUDDING
Make and share this Pecan & Butterscotch Self Saucing Pudding recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pre heat oven to 170 Celsius.
- Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
- Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
- Add to the dry ingredients till a batter forms. stir in the pecans.
- Pour the mixture into the casserole dish.
- To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
- Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
- Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
- Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
- Yum!
Nutrition Facts : Calories 777.9, Fat 32.6, SaturatedFat 12.6, Cholesterol 93.5, Sodium 210.5, Carbohydrate 115.8, Fiber 3.5, Sugar 49.9, Protein 10.6
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