Let's get saucy! Try this self-saucing butterscotch pudding recipe

Nothing will warm you up faster than a tasty pudding plate, which is why The Tocka Blog's self-saucing butterscotch pudding recipe is a must-try this winter. 

It will leave your family and friends begging for more.

"This warm, rich pudding has a silky butterscotch sauce that oozes out with every bite," food blogger Landi Govender said about the recipe. 

Here's the recipe:

Ingredients

50g muscovado sugar
180g cake flour
2.5 tsp baking powder
100g unsalted butter, melted
1 large egg, at room temperature
60ml NESTLÉ Cremora Original
1/2 cup warm water
4 tbsp golden syrup

Butterscotch sauce

150g muscovado sugar
2 tbsp cornflour
500ml boiling water
Vanilla ice cream to serve

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Method

• Preheat oven to 180°C, and spray a baking dish with non-stick spray and set aside. 
• Whisk the 1/2 cup of water and Cremora until combined and set aside. Add sugar, flour, and baking powder to a mixing bowl and whisk to combine. 
• Add the melted butter, egg, Cremora mixture, and golden syrup. Whisk till combined. 
• Add the batter to the prepared baking dish and smooth the surface. 
• In a separate bowl, add the sugar and cornflour and mix until combined. Sprinkle the butterscotch sauce sugar mixture all over the surface of the batter. 
• Pour boiling water over the surface of the back of a tablespoon held close to the batter. Transfer to the oven, and bake for 35-40 minutes or until the skewer inserted into the cake sponge comes clean. 
• Once done baking, remove the cookies from the oven and serve immediately with a scoop of vanilla ice cream or whipped cream.

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Main image credit: The Tocka Blog