Butterscotch Pudding

Okey doke peeps a number of you wrote in and asked for the kitchen voodoo recipe so over the weekend I whipped it up again and this time took some photos.  I've listed all the ingredients you'll need and then broken the recipe down into its three components.  First up, here's everything you'll need;


¾ Cup Brown Sugar

1¼ (190g) Cups Self Raising Flour

100g Butter

1 Egg

½ cup Milk

4 Tbs Golden Syrup

1 Tbs Cornflour

1½ Cups Boiling Water

Before you start set your oven to 180C and grease an oven-proof dish (at least 1.5L, preferably 2L).  

In a bowl put;

¼ Cup Brown Sugar

1¼ (190g) Cups Self Raising Flour

Whisk the two until combined.

In a separate heatproof jug put;

100g Butter

½ Cup Milk

2 Tbs (60g) Golden Syrup

Heat until the butter is melted and stir until combined.  Beat the egg lightly in a cup and then add to the milk mixture (make sure your milk mixture is warm, not hot, or you will cook your egg).

Tip the lot into the flour mixture and whisk through until combined and smooth, then spoon into your pre-greased ovenproof dish.

In a small bowl combine;

½ Cup Brown Sugar

1 Tbs Cornflour

Sprinkle evenly over the top of the pudding batter.

Finally combine;

2 Tbs (60g) Golden Syrup

1½ Cups Boiling Water

Pour the water over the top of the batter.  To make sure it distributes evenly without disturbing the batter below too much, hold a large spoon upside down over the batter and pour the water over it.

I didn't get a photo of this stage because it looks so yuck I try to get it into the oven and out of my sight before I lose all faith.  But if it looks like a huge muddy puddle immediately after a top-end torrential downpour, you're onto a winner.  How long it will take to cook is kind of iffy depending on your oven.  

The initial recipe said 40-45 minutes but my oven is less an oven and more some sort of wicked industrial kiln powered by the bowels of hell.  It takes 30 minutes maximum in mine.  So it would be fair to say that if your necklace heated up so much that it burnt your neck in the time it took to open the oven door and deposit your pudding, you won't want to go much longer than 30 minutes.  If your appliance is more of the sedate slow-cook variety, give it longer.  Either way when it comes out it should look like this;

Mmm, lovely golden-brown crunchy top.  Inside should be a spongy gold and below that is the delicious butterscotch.  

Oh yeah!  Serve it up with some delicious ice cream...

...and share it around.  It has the Little Viking Seal of Approval which means it's guaranteed full of win;

Although to be fair as far as the Little Viking is concerned Butterscotch Pudding is just a hot cake with warm, runny icing.  And we know how he feels about cake.