This is what happened last night when I had a sudden urge for pudding. I didn't have any golden syrup left having used it all making three tonnes of gingerbread at Christmas... so I substituted honey and just hoped that it wouldn't taste awful.
The result? Divine! I don't think I'm even going to bother making this the 'real' way because these were soooo good.
Butterscotch Self-Saucing Puddings
- 1 cup self-raising flour, sifted
- 1/3 cup brown sugar
- 65g margarine or butter, melted
- 1/2 cup milk
- 1 egg
- 2 tbsp honey or golden syrup
- 1 1/4 cup boiling water
- Combine flour and 1 tbsp of the sugar in a bowl. In a separate bowl, whisk melted margarine, egg and milk until combined then pour in to flour and stir til mixed
- Divide mixture in to four greased ramekins and sprinkle remaining brown sugar evenly over the top of each one
- Combine boiling water with honey and gently pour over each of the puddings - if you pour over a spoon it will prevent the sugar being displaced and the batter rising up in globs
- Place on a tray (lined in case they bubble over) and put in the oven at 180C (160C fan forced) for 25 minutes
I know it will be hard, but let the puddings sit for a few minutes for the sauce to thicken up - this is also a handy tip should you wish for the skin on the inside of your mouth to stay there.
They'd taste really good with vanilla icecream... but I didn't have any of that either. I'll never be a bloody food blogger without staples like these in my house!