Self-Saucing Butterscotch Pudding

A community recipe by Jocelyn

Not tested or verified by Nigella.com

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Introduction

Luscious toffee pudding with lots of sauce, no need to say more really!

Ingredients

Serves: 6

4 ounces butter
1¼ cups self-rising flour
½ cup brown sugar
½ cup milk
1 egg
1 teaspoon vanilla
1 cup brown sugar
⅓ cup malted milk powder (e.g. Horlicks)
1 tablespoon cornstarch
1½ cups boiling water
½ cup cream (optional)

Method

Self-Saucing Butterscotch Pudding is a community recipe submitted by Jocelyn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180 degrees celcius. Brush a 1.25 litre ovenproof dish with a little melted butter.

Put flour and brown sugar in a medium mixing bowl and stir to combine.

Put remaining butter, milk, egg and vanilla in a jug and beat with a fork until combined.

Make a well in the centre of the dry ingredients. Pour in milk mixture, stir until smooth and well combined.

Spoon into prepared dish and smooth the top.

Put the extra sugar, malted milk powder and cornstarch in a small bowl and mix until well combined. Sprinkle evenly over the pudding mixture.

Put boiling water into a jug, if using the cream add it to the water and stir to combine. Carefully pour liquid over the back of a large metal spoon onto the brown sugar mixture.

Bake for 45-50 minutes. Serve hot or warm with ice cream.

Additional Information

I've said that the cream is optional because when I first made this recipe I didn't have any and thought that the end result tasted fabulous! The cream just adds an extra lusciousness to the sauce.