Sitting at the dinner table dear hubby announces “Let’s have a self-saucing butterscotch pudding for dessert”. Bless his cotton socks. I did not have any golden syrup to make it, but I did have maple, and hence, the maple pudding was born! I am so thankful he did that because we prefer the maple as it is less insanely sweet than the golden syrup, and the kids just love this! I hope you enjoy it, it really does warm your heart!
125 ml milk
60 g butter
1 tsp vanilla essence
¾ cup caster sugar
¼ cup maple syrup or malt rice syrup if you want it less sweet
1 cup self-raising flour
½ cup brown sugar for on the top
A big drizzle of maple syrup for on the top
2 cups boiling water for on the top
Stir the butter, essence and milk over low heat in a saucepan until melted together. Add the caster sugar and take off the stove. Add the flour and maple syrup, stirring until well combined. Spray a little olive oil to cover a deep oven proof dish, then pour in the batter. Sprinkle the brown sugar over the top, and drizzle some more maple syrup onto the top too. Now gently pour over 2 cups of boiling water. Bake at 180 degrees Celsius for around 40 minutes. It will look like a spongey cake on the top, but when you break through with a spoon the true nature of the beast will reveal itself. An inch of sauce baby!! Serve on its own or with ice-cream! This is scrumptious! I hope you love it!