Bake: Self saucing butterscotch pudding with raspberries

Bake: Self saucing butterscotch pudding with raspberries

In an attempt to begin to clean out my baking cupboard before I leave, I have been in baking overdrive, trying to think up new ways to use whatever I have lying around and what I have a lot of is bloody golden syrup. Somehow, in between all the gingerbread I bake, I’ve come to own not one, not two, not even three but FOUR bottles of golden syrup, all at various levels of used-ness.

That’s where this pudding comes in. The quarter cup of golden syrup it calls for helped me finish off one of those bottles of bloody syrup, so now I’m down to three and highly considering a pancake party to finish off the rest… But I’ll think about that later. Firstly, this pudding… is spectacular.

The sauce mixture comes out the kind of thick, golden butterscotch you know all those 1950’s housewives would be proud of and the pudding is just light and airy enough to soak it all up, so there’s not a smidge of dryness to be suffered through. The raspberries provide bursts of freshness that make this pudding summer-friendly, but they could easily be replaced by chopped walnuts, white chocolate chips or anything else you can think of that is butterscotch friendly.

I know fresh raspberries can be pricey, but you can pick them up on special at this time of the year for only a couple of dollars. Alternatively, opt for frozen berries, just make sure you buy Australian-grown!

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Ingredients

  • 1 1/3 cups self raising flour
  • 1/3 cup brown sugar
  • 100g butter, melted and cooled
  • 1 egg
  • 1/2 cup milk
  • 1 tsp vanilla extract/essence
  • 1/2 cup raspberries or 1/3 cup chopped walnuts or 1/2 cup white chocolate chips

Sauce

  • 1/4 cup golden syrup
  • 1/4 cup brown sugar
  • 40g butter, chopped
  • 1 1/2 cups boiling water

Method

  1. Preheat your oven to 180C and grease your baking/casserole dish (approx 16cmX16cm)
  2. Sift flour and sugar into a mixing bowl and make a well in the centre
  3. Whisk together butter, egg, milk and vanilla and pour into the dry ingredients. Use a wooden spoon to fold the ingredients together until evenly combined, then fold through your raspberries
  4. Spoon into the baking dish and smooth the surface
  5. For the sauce, combine all the ingredients in a jug and slowly pour it over the back of a spoon evenly over the batter
  6. Bake for 35-40 minutes, until the pudding has risen