Dessert week, one of my favourites! Last year I made Toffee Apple Trifle which was delicious (and on my list of things to make again with this year’s apples!) and this year there was no second thoughts about what I was making – Self-Saucing Pudding for sure!
I don’t like coffee which ruled out the Tiramasu Cake and I didn’t really have the time to attempt a baked Alaska anyway – but seriously, who can resist a self-saucing pudding?
Admittedly I have only ever made such things in a microwave before (self-saucing chocolate microwave cake is the BEST last-minute pudding of all) so adapting the recipe to work in the oven was an adventure that I wasn’t sure would work. Turns out I should have more faith in myself!
Golden Syrup Self-Saucing Pudding
- ¾ cup brown sugar
- 100g butter (melted)
- 1 egg
- 1¼ cups self-raising flour
- ½ cup milk
- 4 tablespoons golden syrup
- 1 tablespoon cornflour
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1½ cups boiling water
- Thoroughly grease an ovenproof dish and preheat the oven to 180ºC.
- Put ¼ cup of the brown sugar in a bowl with the flour, melted butter, egg, milk, 2 tablespoons of the golden syrup and all of the spices and mix until well combined into a smooth batter.
- Pour the batter into the dish.
- In a separate bowl mix the rest of the sugar with the cornflour.
- Sprinkle this sugar mixture over the top of the cake mixture.
- Put the last 2 tablespoons of golden syrup into a mixing jug with the boiling water and stir until dissolved/combined.
- Gently pour this over the top of the sugar and batter.
- Put the pudding in the oven and bake for 40-45 minutes – it is ready when a skewer inserted into the centre comes out clean.
This should probably have served 4-6 people but Caius and I demolished the whole lot ourselves. It is seriously tasty and moreish – it would go very well with ice cream, custard or cream too. If you can resist just eating it straight out of the dish that is!