Butterscotch & Honeycomb Self-Saucing Pudding - cooking recipe

Ingredients

125 g butter, softened
1 cup brown sugar
1 1/2 cups self-raising flour
3/4 cup milk
2 (50 g) chocolate-coated honeycomb candy, crumbled
Butterscotch Sauce
60 g butter
1/2 cup water
1/4 cup brown sugar
1 cup water, extra

Preparation

Cream butter & sugar until light and fluffy. Gently fold in flour alternately with milk until smooth.Stir in crunchie pieces.
Spoon mixture into greased 1 cup moulds until 3/4 full and arrange on a baking tray.
Prepare Sauce: Place butter, water & sugar into a saucepan and stir over low heat until sugar has dissolved. Bring to the boil.
Reduce heat & simmer gently until golden, remove from heat.
Carefully blend in extra water and stir over low heat until smooth then set aside to cool slightly.
Spoon sauce evenly over puddings and bake at 180.C for 35-40 mins or until cooked.