Saturday, July 20, 2013

Spiced Brown Sugar Self Saucing Pudding

When Mr B and I woke up this morning it was a gorgeous day, the sun was shining, the sky was blue and there was not a breath of wind which was in stark contrast to yesterday's cold, wet and windy weather.

We immediately began making plans for long afternoon walks in the sun, maybe a bike ride, definitely a cup of tea and lunch outside on the pergola soaking up the sunshine.

Our first stop was out to visit some friends, we curled up on their couch, drank tea, ate some of the most amazing brownies I have ever tasted, and talked and chatted and watched their little boy laugh and play....

And wouldn't you know it, by the time we left the blue sky and the sun were gone. We ran some errands and made our way home for a quick cup of tea, a crumpet drowned in butter and honey and then we rugged ourselves up in jumpers and beanies and went for a stroll in the chilly evening air.

Winter has not quite left us yet, but you know what, I don't really mind because if it's still winter, that means it's still winter dessert weather!

Last week at Mum and Dad's we had this Spiced Brown Sugar Self Saucing Pudding for dessert and I think Mum described it best when she said it was real winter food. 

This pudding has all the flavour and richness of golden syrup dumplings paired with the lightness and ease of a self saucing pudding. Serve it with a big dollop of cream and you're onto a real winner.

Spiced Brown Sugar Self Saucing Pudding - Serves 4-6
1 cup firmly packed brown sugar
200g self raising flour
2 tspns allspice
125g butter, melted
1 egg
125ml milk
1/3 cup treacle
2 tbspn cornflour
1.5 cup of boiling water
Cream and Ice-Cream to serve

Pre-heat oven to 180C and lightly grease a 6-8 cup capacity baking dish.

Combine flour, allspice, butter, egg, milk, 1/3 cup of sugar and half of the treacle in a bowl and beat until smooth. Spoon into prepared dish.

Combine the remaining sugar and cornflour in a bowl and sprinkle evenly over the batter.

Combine the water and remaining treacle in a jug and gently pour over the batter.

Bake for 30-40 mins. Serve with cream and ice-cream.


Mrs B xx

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