Butterscotch Self-Saucing Pudding
Created by ImPat on June 15, 2016
- Servings: 6
- Prep Time: 10m
- Cook Time: 20m
- Recipe #24083
Ingredients
- 50 grams self-rising flour (1/3 cup)
- 1 tablespoon brown sugar
- 20 grams reduced-fat margarine (melted, cooled slightly)
- Very ripe banana, mashed (1/2 banana)
- 1 egg yolk (from 50 gram egg) lightly whisked)
- 1 tablespoon golden syrup
- 60ml fat-free milk (1/4 cup)
- 120 grams ice cream (6 x 20 grams each, Peters no sugar added creamy vanilla specified to serve,optional)
- FOR SAUCE
- 45 grams brown sugar (1/4 cup, lightly packed)
- 1 1/2 tablespoon golden syrup
- 185 ml water (boiling, 3/4 cup)
How to Make
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Step 1: Preheat oven to 170C fan forced.
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Step 2: Spray a 750ml (3 cup) ovenproof dish with cooking spray'
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Step 3: Combine flours and sugar in a medium bowl and add margarine, banana, egg, syrup and milk and whisk to combine.
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Step 4: Pour batter into prepared dish and smooth the surface.
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Step 5: To make sauce, sprinkle sugar evenly over the batter.
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Step 6: Combine syrup and water in a small jug and carefully pour mixture over the back of a spoon, covering the batter.
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Step 7: Bake for 18 to 20 minutes or until a skewer inserted into the top part of the pudding comes our clean.
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Step 8: Serve with ice-cream, if using.
Nutritional Facts
- Serving Size: 1 (99.7 g)
- Calories 183.6
- Total Fat - 6 g
- Saturated Fat - 2.3 g
- Cholesterol - 39.7 mg
- Sodium - 68 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 1.3 g
- Sugars - 21.9 g
- Protein - 2.8 g
- Calcium - 50.5 mg
- Iron - 0.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg