One of my favourite desserts is Butterscotch Pudding with custard and cream. It is probably my favourite because it is so easy to make, and I am all for easy! Seriously, you can have this whipped up and in the oven within 10 minutes, I kid you not. See why I love it! The crew here must be so sick of it because it is one of the only desserts I make, along with the odd pavlova.
The recipe I use is from the Australian Agricultural Company Cook Book: Brief on Beef. Such a great little cook book. And look, you even get the bonus version: some dumplings too – which my boys just love…
So here it is… something for you to whip up on the weekend.
2 cups self raising flour
1.5 cups sugar
100g butter (melted)
1 cup of milk
4 tablespoons golden syrup
3 cups hot water
Mix sugar and flour in bowl. Melt butter, add to mixture along with milk. Mix thoroughly. Pour into well greased 22cm oven proof dish – (I use a big, deep, oval pyrex dish type thingy). Combine sauce ingredients in a large pyrex dish and mix. I just use hot tap water. The recipe says to mix the sauce mixture in a saucepan but the pyrex jug is so much quicker, the hot water melts the butter and golden syrup and you are good to go. Pour over mixture and bake in moderate oven for 40 minutes. Serves 8.
When I pour the sauce over the mixture I pour it over a spoon so it doesn’t mix everything up. A little tip I learnt from my old boss – Mrs S (or Mrs Rumbo is her preferred alter ego in my comments section). God love her! She also taught me how to make bulk gravy. Where would I be without her?
How easy is that? I serve with custard and cream. If we had ice cream I would serve that also. YUM!!!
What are you up to this weekend?
Do you love a good pudding?