Baileys Butterscotch Self-Saucing Pudding

This winter, why not take your pudding up a notch with this Bailey-spiked Butterscotch creation. When piping hot, it will warm you to your toes, and there’s plenty of sauce to go round too.

Prep:
10 min
Cook:
45 min
Serves:
6

Ingredients

Cake
  1. 100g butter, melted
  2. ½ cup (125ml) milk
  3. 3 tsp Queen Natural Vanilla Extract
  4. 2 tbsp golden syrup
  5. 1 egg
  6. 1 ¼ cups (185g) self-raising flour
  7. ¼ cup (55g) firmly packed brown sugar
Sauce
  1. ½ cup (110g) firmly packed brown sugar
  2. ½ tbsp cornflour
  3. 2 tbsp golden syrup
  4. 1 ½ cups (325ml) boiling water
  5. ½ cup (125ml) Baileys Irish Cream Liqueur

Method - Cake

  1. Step 1

    Preheat oven to 180°C (fan forced). Grease a 1.5L baking dish or individual oven safe bowls with cooking spray.

  2. Step 2

    In a large bowl, combine melted butter, milk, vanilla, golden syrup and egg and mix well. Add flour and sugar, mixing until well combined. Transfer to prepared dish and prepare sauce.

Method - Sauce

  1. Step 1

    Combine brown sugar and cornflour, and sprinkle evenly over the pudding mixture. Dissolve golden syrup in boiling water, add Baileys (mixture may look curdled) and pour over the back of a spoon over the top of the cake mixture. Bake for 45 minutes until golden.

  2. Step 2

    Dust with icing sugar and serve in bowls with cream and an extra drizzle of baileys.