self saucing anzac pudding YES THATS RIGHT! yummo!

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Servs: 6  Prep: 15m  Cook: 50m  

A delicious sponge pudding with the added texture of coconut and rolled oats, a superb butterscotch sauce all served with a dreamy pillow of whipped cream. After making the cookies...i couldnt help myself but to experiment with this pudding...man it was yummy and the others chefs thought so to, while they stood there and watched me eat it! hahaha nahh just kidding...i shared.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 1/2 cup plain flour 1 1/2 cup plain flour
•   1 1/2 tsp baking powder 1 1/2 tsp baking powder
•   100g butter 100g butter
•   1/2 cup sugar 1/2 cup sugar
•   1 cup rolled oats 1 cup rolled oats
•   1/2 cup coconut 1/2 cup coconut
•   1 cup milk 1 cup milk
•   1 egg 1 egg
•   sauce sauce
•   2 cup boiling water 2 cup boiling water
•   50g butter 50g butter
•   1/2 cup golden syrup 1/2 cup golden syrup

Instructions

1. Sift flour and baking powder into a bowl. Cube butter and rub into flour.
2. Add sugar, oats and coconut. Mix through and make well in the centre.
3. Whisk together egg and milk.
4. Pour into dry mix and stir through gently until a smooth but thick consistency achieved.
5. Pour mix into greased 8-cup capacity ovenproof dish.
6. sauce
7. Mix all sauce ingredients together until butter melted and all combined.
8. Pour gently over batter. Bake in 180C oven for 45 minutes. Remove from oven and let cool for 5-10 minutes.
9. Serve with icecream or cream.

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Note From The Chef

Tiffany G. April 26

TRY IT!

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