Tuesday, July 5, 2011

Self Saucing Butterscotch Puddings

Tenina posted this recipe today and I thought I'd try it out tonight, reducing the quantities for one.  It was still enough for two, so my Mum scores tomorrow when I drop Louis off for his doggie holiday at her place.  I popped a square of dark chocolate in the centre of the puddings before pouring the sauce on - delicious!!!

Butterscotch Self Sauce Puddings (for two)

Ingredients - Cake
*  25g rapadura sugar
*  50g butter
*  1/2 egg (I whisk mine up, then pour half in and keep half for tomorrow's breakfast shake)
*  100g self raising flour
*  10g maple syrup

Ingredients - Sauce
*  50g rapadura sugar
*  1 tsp cornflour
*  150g boiling water

*  Preheat oven to 180°C and butter 2 ramekins or teacups

*  Place sugar and butter into bowl and melt together for 3 minutes at 100°C on speed soft
*  Add remaining cake ingredients and blend for 20 seconds on speed 5-6.
*  Scrape down sides of bowl and blend a further 10 seconds if needed.
*  Scrape into prepared baking dish and set aside.

*  Without cleaning bowl, place all sauce ingredients into Thermomix bowl and blend gently. 
*  Pour sauce over the back of a serving spoon onto the cake and bake for 15 minutes until golden and bubbling.


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