Butterscotch self-saucing pudding
15
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
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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