Butterscotch Pudding (Teresa Meyer)

Ingrediants
1 ¼ c Self Raising Flour, sifted
½ c Firmly packed Brown Sugar
100 g Melted Butter
½ Milk
1 egg
1 t Vanilla Essence
Extra 1 c loosely packed brown sugar
1 tbsp Cornflour
⅓ cup malted milk drink powder
1½ c Boiling Water
½ c Cream

Method Honeycomb ice-cream

To make the honeycomb ice-cream, you will need a litre of rich vanilla ice-cream (or aby flavour of your choiche).You will also need a few Chrunchies. Take your ice-cream out of the freezer an let it stand for 20 minutes at room temperature untill the ice=cream softens, but does not melt. Spoon into a large mixing bowl.
Break the Chrunchies intoe very fine pieces, and add the pieces to the ice-cream and stir with a large metal spoon untill to just combine. Return the ice-cream to the freezer and freeze for 2 – 3 hours
Method Pud
Preheat the oven to 180°C
Brush a 1.25 L ovenproof dish with melted butter.
Put the flour and brown sugar in a mixing bowl and mix woth a wooden spoon to combine.
Pour butter, milk, egg and vanilla essence into a jug and beat with a fork untill mixed.
Make a well in the centr of the dry ingredients.
Pour in the milk mixture and beat with a wooden spoon untill the mioxture is smoothe and well combined.
Spoon the mixture into the prepared dish and smooth over the surface.
Put extra brown sugar, malted milk drink powder and cornflour in a small bowl and mix with fork untill well combined.
Sprinkle this mixture evenly over the pudding mixture.
Place the boiling water in a jug, add the cream and stir to combine.
Carefully pour the cream mixture over the back of a large metal spoon onto the brown sugar mixture.
Bake for 40 – 45 minutes.
Serve hot or warm with scoop of honeycomb ice-cream

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