The air has been sweeping off the back of the Snowy Mountains. If only it would snow here, then it might all perhaps seem worthwhile. Instead the chill just eats into you, gnawing away relentlessly until you find your way back indoors. So that’s mostly where I stay… loitering in the kitchen, by the warmth of the oven. The best place to be.
I have a slight hesitation in posting this recipe, knowing that so many of the lovely people who read ‘Gather and Graze’ live in the Northern Hemisphere and are currently basking in full summer. However this is my reality… and I can only really show the winter-warming dishes that are bringing comfort to us, here and now. From my heart though, let me tell you that I’d far prefer to be grilling meat on the bbq and churning ice-cream and sorbets like the best of you! xx
Without further ado, here is a fabulous pudding that has graced our table no less than twice in the past 48 hours. It’s been adapted from a family recipe of a friend of mine. The second time I made this, I decided to reduce the amount of sugar, as well as the amount of sauce that slips through to the bottom of the pudding. Absolutely perfect for this time of year in the Antipodes!
Self-Saucing Butterscotch Pudding | Gather and Graze
- 150g/1 Cup Self-Raising Flour (sifted)
- 115g/½ Cup (Raw) Caster Sugar
- ½ Teaspoon Sea Salt
- 125ml/½ Cup Milk
- 60g/4 Tablespoons Unsalted Butter (melted)
- 2 Tablespoons Golden Syrup
- 15g/1 Tablespoon Unsalted Butter
- 180ml/¾ Cup Boiling Water
Pre-heat the oven to 180°C and grease a 4 cup capacity oven-proof dish (or 4 x 1 cup dishes).
Place the flour, sugar and salt into a mixing bowl and stir with a wooden spoon to combine. Pour in the milk and stir briefly until no lumps can be seen. Then add the melted butter and stir again until the batter is fully incorporated. Scrape this mixture into the oven-proof dish(es) and set aside for a moment while you prepare the sauce.
In a small mixing bowl, combine the golden syrup, butter and boiling water. Stir until the butter has completely melted. Pour this liquid over the top of the pudding batter and then place in the oven. Bake for approximately 30-35 minutes (or 25-28 minutes if doing smaller individual puddings) until golden brown on top.
Serve with a generous dollop of double cream, ice-cream or custard…