Pecan Butterscotch Self Saucing Pudding Food

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.

PECAN & BUTTERSCOTCH SELF SAUCING PUDDING

Steps:

• Pre heat oven to 170 Celsius.
• Brush a 4 cup oven proof dish with some melted butter to grease. Place the dish on a baking tray.
• Put brown sugar and flour in a bowl. Use a whisk to mix the milk, egg, butter and golden syrup in a jug until combined.
• Add to the dry ingredients till a batter forms. stir in the pecans.
• Pour the mixture into the casserole dish.
• To make sauce, combine the brown sugar and cornflour in a bowl and sprinkle the mixture evenly over the pecan batter in the dish.
• Stir the golden syrup into the boiling water and pour this on top of the brown sugar and cornflour mixture.
• Bake the pudding for 50-55 min or until a cake like topping forms over a rich butterscotch sauce and a skewer inserted into the pudding comes out clean.
• Remove from the oven and stand for 5 minutes, sprinkle with icing sugar.
• Yum!

BUTTERSCOTCH PECAN COOKIES

Steps:

• In large bowl, combine the first five ingredients until well blended. Stir in pecans (the dough will be crumbly). , Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 2 minutes; remove from pans to wire racks to cool completely.

SELF-SAUCING BUTTERSCOTCH PUDDING

Steps:

• Put the condensed milk in a saucepan, stir on medium heat for about ten minutes, it should slightly thicken and turn a light golden brown, take off the heat.
• Stir in the butter until melted, then add the milk and the vanilla essence.
• Let it cool until it is warm.
• Preheat oven to 350 degrees F.
• Sift the flour in a bowl, combine with the hazelnuts.
• When the milk mixture is cool enough, blend it with the flour/hazelnut mix, I use a whisk to get it as lump free as possible.
• Pour this in a greased, 8-cup capacity not too shallow dish, sift over the brown sugar, for the last bits and lumps I use a small ladle/spoon to push the sugar through, remove any sugar on the rim.
• Carefully pour the boiling water evenly over the pudding, put on a foil lined baking tray and bake for approx 35 minutes or until firm.
• Let it stand for 5 to 10 minutes before you serve it, looks pretty dusted with icing sugar.

BUTTERSCOTCH & HONEYCOMB SELF-SAUCING PUDDING

Steps:

• 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.