Butterscotch Self Saucing Pudding
The first time I ever heard of self saucing pudding was on Nigella Lawson’s show. It was fascinating to see how there was a ready sauce underneath a cake like pudding in the baking dish straight out of the oven. The initial shock was when Nigella poured boiling water on the cake batter before putting it in the oven to bake. I couldn’t wrap my head around how it worked. After a few years, which was yesterday, I tried my hands on this self saucing pudding myself. Most recipes online will have the chocolate kind, but I wanted something sweet and buttery. That’s why I made a butterscotch self saucing pudding from Taste.
It was all things a butterscotch pudding should be – buttery, sweet, caramel like and with an incredibly crumbly crust on top. Perfect for the kind of weather we’re having here in Gurgaon. The rains and gloom never felt better. Eat it warm and reheat it in the oven for whenever you take it out of the fridge. A scoop of ice cream is perfect with it.
Flour – 1 and 1/4 cup
Baking powder – 1.5 tsp
Brown sugar – 3/4 cup
Egg – 1
Butter – 100 gm / 1/2 cup, melt and keep aside
Milk – 1/2 cup (room temp)
Honey – 4 tbsp
Cornflour – 1 tbsp
Boiling water – 1 and 1/2 cup
Preheat oven at 190 degrees C for 10 mins.
Mix together flour, baking powder and 1/4 cup of the brown sugar.
Add milk, melted butter, 2 tbsp honey and egg to the dry mixture.
Mix till everything is well incorporated. Pour into your 8 inch cake tin.
Now mix the remaining sugar and cornflour and sprinkle all over the batter.
Add the remaining 2 tbsp honey into the boiling water. Now pour this on the batter slowly.
Carefully put it in the oven to bake for 45-50 mins. Check with a toothpick after 45 mins to see if it’s done.
Once done, cool it for 20 mins before serving.
Have it with a scoop of ice cream or as it is.