The Australian Women's Weekly is an Institution here. Their recipes are pretty well fail safe. This is a good homey and delicious dessert that everyone loves:) From 'Cook - How to Cook Absolutely Everything'. Both the pudding and the sauce can be made a day ahead and stored, seperately, covered in the fridge. You can freeze it for up to 3 months. Defrost and warm in a microwave oven while making the butterscotch sauce. Or, freeze wedges of the pudding, thaw in a microwave oven for about seconds - an instant dessert to have with cream or ice-cream, with or without the sauce.
Recipe posted by Coby