Experimental Wednesdays: Butterscotch Self Saucing Pudding (Gluten Free)

photo (10)I made this luscious pudding for afternoon tea last week when my friend, and fellow blogger, Anna and her son came for a play date. Anna can’t eat gluten either and she can be quite ‘funny’ about the gluten free flours she has tasted in the past, commenting that many of them have a strange smell or aftertaste. She was blown away by this “warming, rich, comforting…” (can’t remember any other adjectives she used) dessert and rated it 10 out of 10!

INGREDIENTS:

  • 3/4 cup brown sugar
  • 1 1/4 cups (190g) self-raising flour (I used Orgran gluten free self raising flour)
  • 100g butter, melted
  • 1 egg
  • 1/2 cup (125ml) milk, plus a generous dash if you are making gluten free
  • 4 tablespoons golden syrup
  • 1 tablespoon (gluten free) cornflour
  • 1 1/2 cups (375ml) boiling water
  • Double cream or ice cream, to serve

METHOD:

Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tablespoons of the golden syrup and stir until combined. Spoon into greased dish.Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.Combine boiling water with the remaining 2 tablespoons of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.

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