Ingredients for Pecan Butterscotch Self Saucing Pudding
- ¾ cup packed light brown sugar
- Self Raising Flour
- 1 ½ cups milk
- 2 large eggs
- ¼ cup (½ stick) unsalted butter, melted
- ¼ cup golden syrup + ¼ cup for sauce
- 1 cup pecan halves
- 2 tablespoons cornflour
- ½ cup boiling water
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How to Make Pecan Butterscotch Self Saucing Pudding
- Preheat oven to 170°C (325°F).
- Grease a 4-cup ovenproof dish with melted butter.
- Place the prepared dish on a baking tray.
- In a large bowl, whisk together 1/2 cup packed light brown sugar and 1/2 cup all-purpose flour.
- In a separate jug, whisk together 1 1/2 cups milk, 2 large eggs, 1/4 cup (1/2 stick) unsalted butter, melted, and 1/4 cup golden syrup until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
- Stir in 1 cup pecan halves.
- Pour the batter into the prepared casserole dish.
- In a small bowl, combine 1/4 cup packed light brown sugar and 2 tablespoons cornflour.
- Sprinkle the brown sugar and cornflour mixture evenly over the pecan batter.
- In a small saucepan, combine 1/4 cup golden syrup and 1/2 cup boiling water. Stir until the syrup is dissolved.
- Pour the golden syrup mixture over the brown sugar and cornflour topping.
- Bake for 50-55 minutes, or until a cake-like topping forms and a skewer inserted into the center comes out clean.
- Remove from the oven and let stand for 5 minutes before dusting with icing sugar.
- Serve warm with your favorite toppings and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
199g
Fat
62g
Carbs
38g
