Pecan & Butterscotch Self Saucing Pudding - cooking recipe

Ingredients

65 g brown sugar
185 g self raising flour
125 ml milk
1 egg
80 g butter, melted Cooled
2 tablespoons golden syrup
75 g pecans, chopped
Sauce
100 g brown sugar
1 tablespoon cornflour
60 ml golden syrup
310 ml boiling water

Preparation

Pre heat oven to 170 Celsius.
Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
Add to the dry ingredients till a batter forms. stir in the pecans.
Pour the mixture into the casserole dish.
To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
Yum!