Butterscotch Self-Saucing Pudding

Serves 4

  • 100g butter
    1½ cups self-raising flour
    1/3 cup Bundaberg Rich Brown Sugar
    1 egg
    ½ cup milk
    1 teaspoon vanilla extract
    ¼ cup Bundaberg Golden Syrup
    1/3  cup coarsely chopped pecan nuts
    Bundaberg Pure Icing Sugar, to serve
    ½ cup Bundaberg Rich Brown Sugar
    200mls boiling water
    2 tablespoons Bundaberg Golden Syrup
    ice cream, to serve

1. Preheat oven to 180ºC. Grease a 6 cup capacity ovenproof dish.
2. Melt butter and set aside to cool slightly.
3. Combine flour and brown sugar in a large bowl.
4. In a medium bowl place egg, milk, vanilla and golden syrup; whisk until combined then whisk in butter. Pour into flour mixture and stir to combine. Stir in pecan nuts. Spoon into prepared dish and smooth surface.
5. Make sauce. Sprinkle brown sugar evenly over pudding. Pour boiling water into a jug and stir in golden syrup. Pour over the back of a spoon onto the pudding.
6. Bake for 40 minutes or until top is golden brown and a skewer placed halfway into the centre comes out clean. Stand 5 minutes. Serve with ice cream.