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Photo of Butterscotch self-saucing puddings by WW

Butterscotch self-saucing puddings

16
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Low-fat vanilla yoghurt or reduced-fat cream.TIP: Pour syrup mixture over the back of a large metal spoon to prevent holes in the puddings and stop bits of batter from rising to the top.

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