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Photo of Butterscotch self-saucing pudding by WW

Butterscotch self-saucing pudding

15
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
6
Difficulty
Moderate
Butter me up! Indulge yourself with our skinny version of deliciously sticky pudding - complete with butterscotch sauce!

Ingredients

White self-raising flour

1 cup(s), (150g)

Brown sugar

220 g

Reduced fat oil spread

¼ cup(s), (60g) melted

Egg(s)

1 medium, lightly beaten

Skim milk

½ cup(s)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray one 6 hole (1 cup, 250ml capacity) muffin tin with oil.
  2. Combine flour, half the sugar, 1 tablespoon of the spread, egg and milk in a medium bowl. Mix well then spread mixture into prepared muffin tin holes.
  3. To make the caramel sauce, combine 1½ cups (375ml) of boiling water with the remaining sugar and canola spread in a medium heatproof jug. Stir until the sugar is dissolved and the spread melted.
  4. Pour caramel sauce mixture slowly over the back of a spoon onto pudding mixture in tin holes.
  5. Bake for 25 minutes or until firm. Turn out and serve immediately.

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