Butterscotch & Honeycomb Self-Saucing Pudding

Recipe by Mandy
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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