Self Saucing Butterscotch Pudding

Ingredients

• 1/4 cup dark brown sugar (, packed (Note 1))
• 1 1/4 cups plain flour ((all purpose flour))
• 2 1/2 tsp baking powder (, NOT baking soda (bi-carbonate))
• 100g / 7 tbsp unsalted butter (, melted)
• 1 large egg ((~50-55g/2 oz in shell))
• 1/2 cup milk ((full or low fat))
• 4 tbsp (90 g) golden syrup ((Note 2))
• 3/4 cup dark brown sugar (, packed (Note 2))
• 2 tbsp cornflour / corn starch ((I use 15 ml tbsp, if yours is 20 ml, use 6 tsp instead) (Note 3))
• 2 cups boiling water
• Vanilla ice cream

Steps

1. 1

   Preheat oven to 180°C/350°F (160°C fan).

2. 2

   Grease a 6 cup baking dish (1.6L/1.6Q) with butter.

3. 3

   Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.

4. 4

   Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.

5. 5

   Add butter, egg, milk and golden syrup. Whisk until mostly lump free.

6. 6

   Scrape into baking dish and smooth surface.

7. 7

   Sprinkle Butterscotch Sauce sugar mixture all over surface.

8. 8

   Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter).

9. 9

   Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.

10. 10

    Cut through pudding to reveal butterscotch sauce underneath.

11. 11

    To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!