Name: Butterscotch steamed pudding
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: Sauce; 1 cup lightly packed dark cane sugar; 100 gram butter, cubed; 200 gram pottle (about 1 cup) crème fraiche; 1 teaspoon vanilla essence; Pudding; 100 gram butter, softened; 1/2 cup caster sugar, plus 2 tbsp extra; 2 eggs, room temperature; 1 teaspoon vanilla essence; 1 2/3 cup flour; 2 1/2 teaspoon baking powder; 1/2 cup milk; runny custard to serve

Butterscotch steamed pudding

This delightful butterscotch steamed pudding recipe is exceptional enjoyed for dessert on chilly nights. Be sure to serve with a jug of silky custard on the side for liberal drizzling

Serves 8

Prep

30M

Cook

1H 30M

Total

This recipe first appeared in Food magazine.

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Ingredients

Sauce

1 cup lightly packed dark cane sugar

100 gram butter, cubed

200 gram pottle (about 1 cup) crème fraiche

1 teaspoon vanilla essence

Pudding

100 gram butter, softened

1/2 cup caster sugar, plus 2 tbsp extra

2 eggs, room temperature

1 teaspoon vanilla essence

1 2/3 cup flour

2 1/2 teaspoon baking powder

1/2 cup milk

runny custard to serve

Method

1.Generously grease a 6-cup-capacity steamed pudding bowl with butter. Half-fill a large pan with water and bring it to the boil. Place an upturned saucer or egg ring in the bottom of the pan for resting the pudding bowl on.

2.To make the sauce, combine all the ingredients in a pan and stir until the mixture comes to a boil. Turn the heat down and simmer gently for 3 minutes.

3.Pour two-thirds of the sauce into the greased pudding bowl. Refrigerate the remainder, you’ll need it for serving.

4.Meanwhile, to make the pudding, cream the butter and sugar with an electric beater until the mixture is light and fluffy. Add the eggs, one at a time, beating well. Add the vanilla essence.

5.Sift the flour and baking powder into a separate bowl. Add the dry ingredients alternately with the milk to the creamed mixture. Fold gently to combine.

6.Carefully spoon the batter on top of the sauce, smoothing the top with a spatula. Place the lid on the pudding bowl and lower it into the boiling water, making sure the water comes halfway up the side of the bowl. Cover the pan with a lid and boil the pudding gently for 1½ hours.

7.To serve, run a knife around the edge of the pudding and turn it out onto a large plate (see recipe tip). Heat the remaining butterscotch sauce and serve the pudding with the sauce and a jug of runny custard on the side.