Butterscotch Pudding

Ingredients:
Pudding:

125 gram butter.
115 gram brown sugar
90 gram golden syrup/maple syrup
2 eggs
250 gram self raising flour
185 ml liquid cream

Sauce:

110 gram butter
100 gram brown sugar
125 ml whipped cream

Step 1: Heat the oven at 180º Celsius. Prepare the round tray diameter 20 cm, bread paper diameter 30 cm, and rope/ yarn for closing and tighten the tray. Mix the butter and brown sugar with high speed mixer until soft and expand.

Step 2: Pour the golden syrup while keep mixing, then put the egg one by one, mix continually until mix well. Put the flour in 2-3 step, take turns with cream, stir well.

Step 3: Pour the dough into the tray which has been prepared, distribute it. Spread one of the bread paper base with butter. Close the tray with paper which has been put with butter and it is upside down, then tight closely the paper edge with rope.

Step 4: Prepare the tray size more bigger than tray with the dough in. Put the cookies tray inside. Pour the water until half high the tray. Put into the oven, heat until 1- 1 ¼ hour or until cooked. (Sign: when stick with ribs, the top of ribs still clean), turn off the oven.

Step 5: Sauce: Cook the butter and brown sugar to the pan with small fire until the butter melt and brown sugar dissolved, pour the cream, stir well, then lift up.

Step 6: Take out the tray from oven, let it cold, open the paper. Take out the cookies from the mold, cut. Present it with the sauce.


Time for cooking: 90 minutes; for 12 slices.