5 Minute Microwave Butterscotch Self Saucing Pudding

Microwave Butterscotch Self Saucing Puddings

5 Minute Microwave Butterscotch Self Saucing Pudding

Check out this delicious 5 Minute Microwave Butterscotch Self Saucing Pudding... the perfect quick and easy late night dessert!

5 from 1 vote

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Course: Dessert

Cuisine: Microwave dessert

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: serves

Calories: 514kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave

Ingredients

100 g butter melted
1 egg
½ cup milk
1 tsp vanilla extract
2 tbs golden syrup
¼ cup brown sugar
1 ¼ cups self-raising flour sifted
½ cup white chocolate chips optional
6 jersey caramels optional

For the sauce

1 ½ cups boiling water
1 tbs cornflour
2 tbs golden syrup
½ cup brown sugar

Instructions

Place butter into a microwavable safe bowl and melt for 40 seconds on medium power (50%). Stir until melted - you may need to pop it back in for a bit longer (or if you're using the Quick Touch Crispy Microwave you can simply press the 'A Bit More Button'.
Add the egg, milk, vanilla extract and golden syrup to the melted butter and whisk well to combine.
Add the brown sugar and self-raising flour and stir gently until combined.
Grease 6 individual medium sized ramekins with butter (you can also use cups or even small bowls) - don't use ramekins that are too small though as your mixture will overflow).
Divide the mixture evenly between the 6 ramekins (do not fill more than halfway). If you have extra mixture, make a few extra puddings (but don't be tempted to overfill the ramekins as they will overflow when heated).
Sprinkle the white chocolate chips over the top and press the jersey caramel into the middle (these are both optional... but very yum!).
Place the brown sugar and cornflour into a small bowl and mix to combine.
Add the boiling water and the golden syrup and stir.
Very gently divide the sauce between the 6 ramekins by pouring over the back of a spoon (do not fill more than ¾ of the way to the top).
Place the ramekins into the microwave on top of a microwave safe plate (to catch any spills) - I like to place 3 at a time into the microwave for more even cooking.
Cook the butterscotch puddings on 50% power for approximately 2 minutes or until the top of your pudding is firm to the touch. I like to check them every 30 seconds.
*Please note that the cooking time for these puddings will vary a lot depending on your microwave and the size of your ramekins. Continue to cook in 30 second bursts on 50% power until the tops are firm.
*It's important not to overfill these puddings... and make sure you keep an eye on them while they're cooking so that they don't overflow! It's much better to use larger ramekins and have the mixture sit lower than try to overfill small ones (trust me... it won't work!).
Remove from the microwave, add a scoop of ice-cream to the top and serve. All of the delicious butterscotch sauce will be sitting on the bottom of the ramekin, while the top will be a lovely light cake texture.

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