Butterscotch Self-Saucing Pudding

• 1large egg
• 175 gplain flour, sifted
• 200 mlmilk
• 75 gcaster sugar
• ¼ tspfine salt
• 60 gunsalted butter, melted
• 2 tspbaking powder
• 1 tspvanilla extract
• 400 mlboiling water
• 150 gdark soft brown sugar
• 2 tbspgolden syrup
• 6portions vanilla ice cream (optional)

Method

1. 1Heat the oven to 180°C fan/200°C/Gas 6 and put the kettle on. Whisk the melted butter, caster sugar and egg in a large bowl until smooth and glossy, then stir in the milk and vanilla.
2. 2Sift in the flour, baking powder and salt and fold through to a thick, smooth batter; no streaks of flour. Scrape into an ovenproof dish (about 20 x 30cm) and smooth the top level.
3. 3Scatter the dark brown sugar evenly across the batter; don't be shy, every corner; then drizzle over the golden syrup in lazy ribbons.
4. 4Slowly pour 400ml of freshly boiled water over the back of a large spoon held just above the surface, covering the whole dish. Resist the urge to stir; the water sinks and turns into sauce as it bakes.
5. 5Bake for 30–35 minutes, until the sponge has risen through the sugar layer, the top is golden at the edges and just springy in the centre, and you can see dark butterscotch bubbling fiercely around the sides.
6. 6Rest for 5 minutes; long enough to stop the sauce scalding, short enough to keep it molten. Crack the spoon through the sponge and you'll hit a glossy pool of butterscotch underneath.
7. 7Spoon into bowls, giving each portion plenty of sauce from the bottom. Add the optional vanilla ice cream if using.

Per serving

kcal

384

protein

5.5g

fibre

0.8g

carbs

67.2g

fat

10.6g