Butterscotch self-saucing puddings
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
White self-raising flour
1 cup(s), (150g)
⅓ cup(s), (65g)
Reduced fat oil spread
¼ cup(s), (65g)
½ cup(s), (125ml)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1-cup (250ml) capacity ovenproof dishes with oil.
- 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.
- 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.
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.