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Steamed pudding with butterscotch sauce
Steamed pudding with butterscotch sauce
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Ingredients:
  • 100g reduced-fat dairy spread
  • 200g (1 cup, firmly packed) dark brown sugar
  • 1 egg, lightly whisked
  • 190g (1 1/4 cups) self-raising flour
  • 60ml (1/4 cup) fat-free milk
  • 60ml (1/4 cup) thickened cream
  • 4 scoops light & creamy 97 per cent fat-free vanilla ice-cream, to serve
Instructions:
  • Butter the four 200ml-capacity ovenproof ramekins. Use an electric beater to whip 75g of dairy spread and 100g (1/2 cup) of sugar in a bowl until pale and creamy. Gently mix in the egg. Carefully stir in the flour and milk until just combined. Divide the mixture evenly among the ramekins.
  • Line four ramekins with 15cm square pieces of non-stick baking paper, secure with rubber bands, and place them in a saucepan. Pour boiling water into the saucepan until it reaches halfway up the sides of the ramekins. Cook covered on medium heat for 20 minutes or until a skewer inserted into the pudding centers comes out clean.
  • In a saucepan over medium-low heat, melt the remaining spread and sugar until sugar dissolves, about 1 minute. Stir in the cream and simmer for 4-5 minutes until the sauce slightly thickens. Serve the puddings on plates, drizzle with butterscotch sauce, and enjoy with a side of ice-cream.

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