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Core Range Recipes
> Killinchy Gold Butterscotch Self Saucing Pudding
Killinchy Gold Butterscotch Self Saucing Pudding
1 litre Killinchy Gold Gold Rock Hokey Pokey ice cream
90 g butter, melted
3/4 cup milk
1 tsp vanilla essence
3/4 caster sugar
1 1/2 cup self-raising flour
2 cup boiling water
3/4 cup brown sugar
2 tbs golden syrup
45 g butter
Preheat oven to 180 C. Grease an 8-cup capacity ovenproof dish
Combine flour and caster sugar in a bowl. Add the melted butter, milk and vanilla essence, stir until combined.
Spoon pudding mixture into a greased dish.
Place the butter in a bowl and pour boiling water over, mix in the golden syrup and brown sugar.
Pour this sauce mixture over the pudding.
Bake for 30 minutes, or until a skewer inserted into the center comes out clean.
Serve hot with Killinchy Gold Gold Rock Hokey Pokey ice cream.