Ingredients for Butterscotch Honeycomb Self Saucing Pudding
- 150g softened butter
- Brown Sugar
- Self Raising Flour
- 150ml milk
- Chocolate Coated Honeycomb Candy
- 150ml water
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How to Make Butterscotch Honeycomb Self Saucing Pudding
- Preheat oven to 180°C (350°F). Grease individual 1-cup ramekins or a large oven-safe dish.
- Cream together 100g softened butter and 150g caster sugar until light and fluffy.
- In a separate bowl, whisk together 150g self-raising flour and 150ml milk. Gently fold this mixture into the creamed butter and sugar, alternating additions until smooth.
- Stir in 100g crushed honeycomb pieces.
- Spoon the batter into the prepared ramekins or dish, filling them about ¾ full.
- **Prepare the sauce:** In a saucepan, combine 50g butter, 100ml water, and 150g caster sugar.
- Stir over low heat until the sugar dissolves completely.
- Bring the mixture to a boil, then reduce the heat and simmer gently until the sauce turns a rich golden brown color. This will take about 5-7 minutes.
- Remove from heat and carefully whisk in 50ml extra water until the sauce is smooth.
- Let the sauce cool slightly.
- Evenly spoon the sauce over the puddings in the ramekins or dish.
- Bake for 35-40 minutes, or until the puddings are cooked through and the sauce is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
176g
Fat
82g
Carbs
23g
