Butterscotch Self-saucing Puddings is a traditional British recipe for a classic baked pudding of a sponge base with a butterscotch topping that's oven baked until cooked where the sauce flows to the base of the pudding. The full recipe is presented here and I hope you enjoy this classic British version of: Butterscotch Self-saucing Puddings.
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Ingredients:
90g butter, chopped
200g soft brown sugar
180g self-raising flour
1 tsp mixed spice (pumpkin pie spice)
180ml milk
For the Sauce
60g butter
100g sugar
60ml water
250ml water
Method:
Cream together the butter and sugar until light and creamy. Fold in the sifted flour and mixed spice, alternating with the milk. Grease six 250ml ovenproof dishes (ramekins are ideal) and brush with melted butter. Divide the batter between these.
Sit the ramekins on a baking tray and set aside. Combine the butter, sugar and 60ml water for the sauce in a small pan. Stir over low heat until the butter has dissolved and the sugar has melted. Reduce to a simmer and cook gently, uncovered, until the syrup is golden brown.
Take off the heat and very carefully stir in the 250ml water. Place back on the heat and continue stirring until smooth then set aside to cool slightly.
Pour an equal volume of this syrup mixture over the top of each pudding. Transfer to an oven pre-heated to 180°C and bake for 35 minutes, or until a skewer inserted into the centre emerges cleanly.
Remove from the oven and carefully loosen the edges of each pudding by running a knife around the edge. Invert onto a serving plate and serve accompanied by custard.
As well as individual puddings you can also prepare a single pudding in a 1l capacity dish. This should be baked for about 40 minutes.
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