Winter is the season of squishy baby food. Hot, creamy potato mash, thickened tangy jus and sauces, oozy cheesy lasagne and this soft, melt-in-the-mouth self-saucing pudding is no exception.
This was to be dessert for a weekend lunch at The Sister’s place; and it was ridiculously simple to quickly rustle up the hour before we were due for departure. Once it’s made, cover it with a sheet of cling film, ensure it’s sitting securely in the car trip to your destination, then simply stick in the oven (where of course you’ve already asked your host to kindly preheat it for you). Eat the beautifully cooked lunch provided by your host – surrounded by friends and family, with not a care in the world, until your alarm rings, then pull out the gorgeously bubbling pudding and serve in generous spoonfuls with scoops of vanilla ice cream. This dessert is a crowd-pleaser with its buttery taste, fluffy insides and thickened sauce, but it’s also one of the most ridiculously easy desserts I’ve ever made in my life.
This will serve six people for dessert easily. Don’t expect there to be leftovers, though…
You will need:
- Melted butter, for greasing;
- 65g brown sugar;
- 185g self-raising flour;
- 125ml milk;
- 1 egg;
- 80g butter, melted, cooled;
- 2 tablespoons golden syrup;
- 75g pecan nuts, chopped;
- icing sugar, to serve
- thickened cream or vanilla ice cream, to serve.
For the sauce:
- 100g brown sugar;
- 1 tablespoon cornflour;
- 60ml golden syrup;
- 310ml boiling water.
Preheat oven to 170 degrees Celcius. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease.
Place the brown sugar into a medium mixing bowl and sift the flour over the brown sugar. Stir to combine.
Use a fork or hand whisk to whisk together the milk, egg, butter and golden syrup in a bowl or jug until combined. Add to the dry ingredients and use a wooden spoon to beat until a smooth batter forms.
Stir in the pecan nuts. Pour this pecan butter into the greased dish and use the back of a spoon to smooth the surface.
At this stage, I simply wrapped the dish in cling film, and in a small container mixed together the brown sugar and the cornflour for the sauce, taking along with me the golden syrup.
As soon as you arrive or you’re ready to bake if you’re at home, place the dish on a baking tray. Make the sauce by combining the brown sugar and cornflour in a bowl and then sprinkling the mixture evenly over the pecan butter in the dish. Stir the golden syrup into the boiling water and then pour this evenly over the brown sugar and cornflour mixture.
Bake the pudding in a pre-heated oven for 50-55 minutes or until a cake-like topping forms over the rich butterscotch sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for about five minutes before sprinkling with icing sugar and serving with your cream or ice cream (I highly recommend ice cream).