Butterscotch self-saucing puddings
16
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This simple, minimum fuss bake can be whipped up whenever and the light and airy sponge sitting atop an intensely rich sauce makes for a mind-blowing pairing
Ingredients
White self-raising flour
1 cup(s), (150g)
Brown sugar
⅓ cup(s), (65g)
Reduced fat oil spread
¼ cup(s), (65g)
Skim milk
½ cup(s), (125ml)
Egg(s)
1 medium
Golden syrup
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
2
Sift flour into a medium bowl. Add 1 tablespoon brown sugar and mix until combined. Whisk spread, milk and egg in a small jug. Add to flour mixture and stir to combine.
3
Spoon mixture into prepared dishes and sprinkle with remaining sugar. Combine 1½ cups (375ml) boiling water and golden syrup in a medium jug. Pour mixture evenly over puddings (see tip). Bake for 25–30 minutes or until firm to touch. Serve.
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