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Recipe video above. One batter magically transforms into a warm butterscotch pudding with PLENTY of butterscotch sauce bubbling underneath! This pudding has terrific butterscotch flavour from the dark brown sugar as well as the golden syrup (see recipe for subs).IMPORTANT: I use 15 ml tablespoon measures, if you have 20 ml ones, please read note 3 else your sauce will be too gloopy! Only cornflour matters, the other ingredients are fine whether you use 15 ml or 20 ml tablespoons.
View original recipe on recipetineats.comPreheat oven to 180°C/350°F (160°C fan).
Grease a 6 cup baking dish (1.6L/1.6Q) with butter.
Butterscotch Sauce: Whisk sugar and cornflour in bowl. Set aside.
Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine.
Add butter, egg, milk and golden syrup. Whisk until mostly lump free.
Scrape into baking dish and smooth surface.
Sprinkle Butterscotch Sauce sugar mixture all over surface.
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).
Transfer to oven, bake 40 minutes or until skewer inserted into the cake part comes out clean.
Cut through pudding to reveal butterscotch sauce underneath.
To serve, scoop pudding into a bowl then douse with butterscotch sauce. Top with ice cream!
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