Butterscotch & Horlicks Self-Saucing Pudding

A community recipe by aussie_sarah

Not tested or verified by Nigella.com

Introduction

I got this recipe from an old issue of Better Homes and Gardens. I haven't made it yet, but it looks easy and a nice warm pudding for all you guys languishing in the Northern hemisphere! But mainly, I think it's useful because it uses up any leftover Horlicks you might have from making the Malteser Cake. The recipe suggests serving it with bought Honeycomb Ice-cream. I think it would be nice with Nigella's "Cinder Toffee" (from HTBADG) mixed into vanilla ice-cream. Enjoy!

Ingredients

Serves: 4

Metric Cups

butter (for greasing)
313 millilitres self-raising flour (sifted)
63 millilitres brown sugar
100 grams butter (melted)
125 millilitres milk
1 egg
1 teaspoon vanilla essence
250 millilitres brown bread (extra amount)
75 millilitres horlicks
1 tablespoon cornflour
375 millilitres boiling water
125 millilitres cream

butter (for greasing)
11 fluid ounces self-rising flour (sifted)
2 fluid ounces brown sugar
3½ ounces butter (melted)
4 fluid ounces milk
1 egg
1 teaspoon vanilla essence
9 fluid ounces whole wheat bread (extra amount)
3 fluid ounces horlicks
1 tablespoon cornstarch
13 fluid ounces boiling water
4 fluid ounces cream

Method

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

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

Put flour and brown sugar in a medium mixing bowl and mix with a wooden spoon to combine. Put extra butter, milk, egg and vanilla essence into a jug and beat with a fork until combined.

Make a well in center of dry ingredients. Pour in milk mixture and beat with a wooden spoon until smooth and well combined.

Spoon mixture into prepared dish and smooth surface.

Put extra brown sugar, Horlicks and cornflour in a small bowl and mix with a fork. Sprinkle this mixture evenly over pudding mixture.

Place boiling water in a jug, add cream and stir to combine. Carefully pour the cream mixture over the back of a large metal spoon onto the brown sugar mixture.

Bake for 45-50 minutes. Serve warm with a scoop of honeycomb ice-cream.

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

Put flour and brown sugar in a medium mixing bowl and mix with a wooden spoon to combine. Put extra butter, milk, egg and vanilla essence into a jug and beat with a fork until combined.

Make a well in center of dry ingredients. Pour in milk mixture and beat with a wooden spoon until smooth and well combined.

Spoon mixture into prepared dish and smooth surface.

Put extra brown sugar, Horlicks and cornstarch in a small bowl and mix with a fork. Sprinkle this mixture evenly over pudding mixture.

Place boiling water in a jug, add cream and stir to combine. Carefully pour the cream mixture over the back of a large metal spoon onto the brown sugar mixture.

Bake for 45-50 minutes. Serve warm with a scoop of honeycomb ice-cream.

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What 2 Others have said

How do you manage to get 25oml (ml?) of brown bread?

Posted by tantricyogi on 14th January 2014
OK, is that 25oml of brown sugar, not brown bread - Hummmmm, I'm confused to heck now :-(

Posted by tantricyogi on 14th January 2014

Introduction

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