Caramel Self-saucing Pudding
·
Serves 4·
Prep 20 minutes·
Cook40 minutes·
Cost 60¢ a serve
Ingredient
·
1¼ cups self-raising flour·
⅔ cup firmly packed brown sugar·
1 teaspoon vanilla essence·
1 egg·
60g butter, melted·
¼ cup milk·
⅔ cup golden syrup·
1 tablespoon cornflour
Recipe
1. Preheat the oven
to 180°C/160°C fan-forced. Grease a 1.5-litre (6-cup) ovenproof dish. Combine
flour and half of the sugar in a medium bowl. Make a well at centre. Whisk
essence, egg, butter, milk and half the syrup in a jug. Add to flour mixture;
stir to combine. Spread mixture over base of prepared dish; level surface.2. Combine
cornflour and remaining sugar in a bowl. Sprinkle sugar mixture evenly over
batter. Combine remaining syrup and 1½ cups boiling water in a heatproof jug.
Pour syrup mixture over sugar mixture in dish. Bake for 40 minutes or until top
springs back when lightly touched. Serve
Caramel Self-saucing Pudding