What better way to start the weekend than with a recipe for pudding! At first glance it looks like it will turn out like a malva pudding, but it doesn’t.
The sauce is poured over the pudding before it’s baked, and the final ingredient has a soft crunchiness to it that makes it unique.
Note: Serve this asap after it is finished baking. I made the mistake of letting it stand for a couple of hours, reheating and then serving. The sauce goes too gooey if you do this, and the pudding gets a little bit dry.
Yields 9 blocks/servings
Original recipe from Taste.com.au
3/4 cup brown sugar
1 1/4 cups (190g) self-raising flour
100g butter, melted
1 large egg
1/2 cup (125ml) milk
4 tbs golden syrup
1 tbs Maizena
1 1/2 cups (375ml) boiling water
Double cream or vanilla ice cream, to serve
1. Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish.
2. Combine 1/4 cup of the brown sugar and all of the flour in a bowl.
3. Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.
4. Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
5. Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean.
Serve with double cream or vanilla ice cream.