Butterscotch Pecan Self Saucing Pudding
60g brown sugar
180g self raising flour
125 ml milk
1 medium egg
80g melted butter
2 tablespoons golden syrup
75g pecan nuts, chopped
90g brown sugar additional
15g cornflour
300 ml boiling water
2 tablespoons golden syrup additional
1 litre ovenproof dish, buttered and sprinkled with caster sugar
Cream to serve
Preheat oven to 180°C.
Stir brown sugar and flour together. Whisk together milk, egg, melted butter and golden syrup until smooth; then pour onto flour mixture. Add nuts and mix well together until smooth. Spoon into a greased pudding bowl.
Mix additional brown sugar and cornflour together and sprinkle over pudding mixture. Pour boiling water onto additional golden syrup and pour over pudding. Place in preheated oven and cook for 45 minutes, or until skewer comes out clean when tested. Serve with cream.