Butterscotch Self Saucing Pudding

Serves 6
Time 1 hour


¾ cup self-raising flour
¾ cup firmly packed brown sugar
¾ cup milk
3 eggs
120g unsalted butter, 
melted, cooled
3 tbsp golden syrup
½ tsp grated ginger


1 cup brown sugar, 
firmly packed
2 cups hot water
½ cup golden syrup
Thick cream, to serve


Preheat oven to 180°C. Grease a large ovenproof dish or pot (8-cup capacity).

To make the pudding, sift flour and sugar into a large bowl. Combine milk, eggs, butter, ginger and golden syrup in a jug and whisk well. Add to dry ingredients and stir until smooth. Pour into prepared dish.

To make the syrup, carefully combine boiling water, sugar and 
golden syrup in a medium heatproof 
jug. Whisk together until combined. Slowly and carefully pour into the pudding mixture.

Cook pudding in the preheated oven for about 40 minutes, or 
until a spongy cake forms 
on top and sauce is runny underneath. Let stand for 
5 minutes.

Serve pudding while still warm 
with a dollop of cream.