Ok. So it’s driving me nuts how much I miss being able to eat this, and I’m craving it so bad right now! So maybe someone else could make some and at least enjoy it on my behalf. Got this out of a Better Homes and Gardens magazine a few years back after seeing it on the show and it has always wowed people. Not real good for the waste line, but reeeally good winter comfort.
PUDDING MIXTURE
½ cup firmly packed brown sugar
100g butter
Extra melted butter for brushing
½ cup milk
1 egg
1 tsp vanilla essence
SAUCE MIXTURE – (These are the original quantities, but I have always doubled them, because in my opinion there is never nearly enough sauce).
1 extra cup loosely packed brown sugar
1/3 cup malted milk drink powder
1 tbsp cornflour
1 ½ cups boiling water
½ cup cream
1.) Preheat oven to moderate (180C) Brush a 1.25L dish with melted butter. If you are doubling the sauce you may want to go for a bigger dish. My dish was always big enough but I have no idea how big it actually was! You can measure the capacity of a dish by filling it with water, and then pouring the water into a measuring jug. Combine flour and sugar. In a separate bowl (or a jug) combine butter, milk, egg vanilla. Make a well in centre of dry ingredients, pour wet ingredients into well while stirring with a wooden spoon, incorporate until mixture is smooth.
2.) Pour mixture into prepared dish. Combine brown sugar, malted milk powder and cornflour. Sprinkle mixture evenly over pudding mixture.
3.) Combine boiling water and cream in a jug. Carefully pour cream mixture over brown sugar mixture to cover. Tip: Pour over the back of a metal spoon held close to pudding, to reduce impact of water and prevent it penetrating the pudding mixture. Back 45-50 mins.
Serve hot or warm with plenty of butterscotch sauce from the bottom , custard, cream or icecream, or all three. The magazine recommended honeycomb icecream, which I admit was really good, which you can make yourself:
1L rich vanilla icecream (or substitute another flavour).
2-4 Violet Crumbles. Or Crunchies. Or whatever brand you have of chocolate coated honeycomb bars in packets.
-Stand icecream 20 minutes at room temperature (probably less if you’re in a really hot climate) until icecream just softens, but doesn’t melt.
-Crush honeycomb bars inside their packets (or put in a zip lock bag and bang with a meat tenderiser if they are not in packets). Let some of it get finely crushed, but leave some chunks in it too. Add to icecream and combine.
-Return to freezer and freeze for 2-3 hours or until firm.
Set honeycomb icecream comes out looking a bit hard and icy as re-frozen icecream does when it has been allowed to melt too much, but, despite how it looks, is surprisingly soft when you dig in a spoon or scoop.
The Butterscotch Pudding is heavy and filling, so co-ordinate with a lighter dinner so that you have room for it. Yummmmm.
PUDDING MIXTURE
½ cup firmly packed brown sugar
100g butter
Extra melted butter for brushing
½ cup milk
1 egg
1 tsp vanilla essence
SAUCE MIXTURE – (These are the original quantities, but I have always doubled them, because in my opinion there is never nearly enough sauce).
1 extra cup loosely packed brown sugar
1/3 cup malted milk drink powder
1 tbsp cornflour
1 ½ cups boiling water
½ cup cream
1.) Preheat oven to moderate (180C) Brush a 1.25L dish with melted butter. If you are doubling the sauce you may want to go for a bigger dish. My dish was always big enough but I have no idea how big it actually was! You can measure the capacity of a dish by filling it with water, and then pouring the water into a measuring jug. Combine flour and sugar. In a separate bowl (or a jug) combine butter, milk, egg vanilla. Make a well in centre of dry ingredients, pour wet ingredients into well while stirring with a wooden spoon, incorporate until mixture is smooth.
2.) Pour mixture into prepared dish. Combine brown sugar, malted milk powder and cornflour. Sprinkle mixture evenly over pudding mixture.
3.) Combine boiling water and cream in a jug. Carefully pour cream mixture over brown sugar mixture to cover. Tip: Pour over the back of a metal spoon held close to pudding, to reduce impact of water and prevent it penetrating the pudding mixture. Back 45-50 mins.
Serve hot or warm with plenty of butterscotch sauce from the bottom , custard, cream or icecream, or all three. The magazine recommended honeycomb icecream, which I admit was really good, which you can make yourself:
1L rich vanilla icecream (or substitute another flavour).
2-4 Violet Crumbles. Or Crunchies. Or whatever brand you have of chocolate coated honeycomb bars in packets.
-Stand icecream 20 minutes at room temperature (probably less if you’re in a really hot climate) until icecream just softens, but doesn’t melt.
-Crush honeycomb bars inside their packets (or put in a zip lock bag and bang with a meat tenderiser if they are not in packets). Let some of it get finely crushed, but leave some chunks in it too. Add to icecream and combine.
-Return to freezer and freeze for 2-3 hours or until firm.
Set honeycomb icecream comes out looking a bit hard and icy as re-frozen icecream does when it has been allowed to melt too much, but, despite how it looks, is surprisingly soft when you dig in a spoon or scoop.
The Butterscotch Pudding is heavy and filling, so co-ordinate with a lighter dinner so that you have room for it. Yummmmm.
