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Butterscotch pecan self-saucing pudding
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Easy and delicious dessert recipe for a guaranteed win, whether baked or microwaved.
Ingredients:
  • Melted butter, for greasing
  • 65g (1/3 cup, firmly packed) brown sugar
  • 185g (1 1/4 cups) self-raising flour
  • 125mls (1/2 cup) milk
  • 1 egg
  • 80g butter, melted, cooled
  • 75g pecan nuts, chopped
  • Icing sugar, to serve
  • Thickened cream or vanilla ice-cream, to serve
  • 100g (1/2 cup, firmly packed) brown sugar
  • 10.00 gm cornflour
  • 60mls (1/4 cup) golden syrup
  • 310mls (1 1/4 cups) boiling water
Instructions:
  • Preheat oven to 170°C. Grease a 1-litre (4 cup) ovenproof dish with melted butter. Set the dish on a baking tray lined with baking paper. In a medium mixing bowl, combine brown sugar and sifted flour.
  • Whisk together the milk, egg, butter, and golden syrup until combined. Add to the dry ingredients and beat until smooth. Stir in the pecan nuts. Pour the batter into the greased dish and smooth the surface with a spoon.
  • Prepare the sauce by mixing brown sugar and cornflour, then sprinkle this over the pecan batter. Combine golden syrup with boiling water and pour it evenly over the sugar and cornflour mixture.
  • Bake the pudding in a preheated oven for 50-55 minutes or until a cake-like topping forms over a rich butterscotch sauce and a skewer inserted into the center comes out clean.
  • Take out of the oven and let it rest for 5 minutes. Dust with powdered sugar and enjoy with a dollop of cream or a scoop of ice cream.

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