Butterscotch Pudding

by Frank

Basis for many flavours, Toffee, Treacle, Lemon etc.

• Ingredients

• For Sauce
• 125g soft light brown sugar
• 125g dark brown sugar
• 50g salted butter, cubed, plus extra for the baking dish
• For Sponge
• 225g self-raising flour
• 125ml whole milk
• 75g salted butter, melted
• 1tsp vanilla extract
• Icing sugar to dust, ice cream to serve

Method

1. Heat the oven to 180C/160C Fan, gas 4
2. Butter a 1.5L baking dish
3. Sauce, put the sugars and butter in a large pan with 375ml water
4. Dissolve sugar over low heat, then bring to boil
5. Once it is combinded and slightly thickened, take off the heat
6. Sponge, Put the sponge ingredients in a large bowl and combine
7. Beat with an electric whisk until light and fluffy
8. Spoon into the prepared dish
9. Gently pour the sauce over the back of a spoon onto the sponge
10. Bake for 35-40 mins or until golden and risen
11. Dust over a little icing sugar and top each serving with ice cream