Butterscotch Self Saucing Pudding
With just a handful of pantry staple ingredients, pop this Butterscotch Self Saucing Pudding into the oven while you have dinner and it will be ready to serve by the time you are finished.
Instructions
- 1. Preheat fan-forced oven to 160°C or 320°F.
- 2. Add sauce ingredients to oven proof sauté pan on medium heat. Cover and cook for 5 min. Continue with recipe while sauce heats.
- 3. To make the pudding dough, add banana if using instead of egg to a mixing bowl and mash with a fork.
- 4. Add remaining ingredients and mix well until combined.
- 5. Cover with 2 sheets of foil for a tight seal or use a lid. Bake for 30 min covered. If you are using a pyrex, ceramic or glass dish you may need to cook an extra 10-15 min.
Adapted from: skinnymixers.com.au
What I love about this Butterscotch Self Saucing Pudding recipe:
- Incredibly easy to make – no need to use boiling water
- It’s SAUCY – yes we’ve made sure that it is super saucy
- Pantry staples – very budget friendly
- Perfectly light and fluffy, even using gluten-free self-raising flour
- For dairy-free you can use your choice of milk and replace the butter with Nuttelex or coconut oil
- Make it egg free by swapping the egg for a banana
Ingredients
Sauce
- 400 g water
- 60 g Organic Coconut sugar
- 30 g Organic Maple Syrup
- 15 g molasses – or golden syrup
- 50 g butter – cubed or Organic
- Coconut oil
- 1 pinch salt
Pudding
- 180 g self raising flour – gluten-free if required
- 100 g milk of choice
- 80 g butter – softened (dairy free if required)
- 40 g Organic Coconut Sugar
- 20 g Organic Maple Syrup
- 10 g molasses – or golden syrup
- 1 egg – or 1 ripe banana for egg free
- 1/2 tsp Aluminium Free Bicarb soda
