Sticky, gooey, sweet and spongy. This pudding has everything a traditional sponge pudding needs, and with a hint of butterscotch flavour you can’t go wrong. This classic recipe is a great dessert to serve after Sunday lunch – offer it to the family with a generous dollop of vanilla ice cream and you’ll make yourself very popular at home. It’s best served warm, but this doesn’t mean you can’t bake it the morning (or even day) before and give it a quick blast in the microwave just before you bring it out. Just make sure the sauce doesn’t get too hot
- 140g self-raising flour
- 75g light brown sugar
- 110ml milk
- 50g melted butter
- 1 egg
- 1tbspn golden syrup
- Butterscotch topping:
- 110g light brown sugar
- 2tbspn golden syrup
- 200ml boiling water
In a large bowl sift the flour and mix in the sugar.
In a separate bowl whisk together the milk, butter, egg and golden syrup. Pour the liquid into the flour and sugar and whisk until smooth, then pour into the ovenproof dish, sprinkling the top with the rest of the sugar.
Mix together the golden syrup and boiling water and carefully pour over the mixture.
Bake for 40 to 45 minutes, or until a cocktail stick inserted in the centre comes out clean. Then remove from the oven and cool for 10 minutes to allow the sauce to thicken before serving.
Top tip for making Butterscotch pudding
Serve this warm from the oven with a big spoonful of vanilla bean ice-cream