Butterscotch Self-Saucing Puddings

For some reason I get the urge to bake when my cupboards are bare and it's after hours so I can't run out to the shops to buy sugar/milk/eggs. It's also the reason why I tend to make up my own recipes and substitute ingredients because sometimes, well, you just need dessert.

This is what happened last night when I had a sudden urge for pudding. I didn't have any golden syrup left having used it all making three tonnes of gingerbread at Christmas... so I substituted honey and just hoped that it wouldn't taste awful.

The result? Divine! I don't think I'm even going to bother making this the 'real' way because these were soooo good.

Butterscotch Self-Saucing Puddings

Ingredients:

• 1 cup self-raising flour, sifted
• 1/3 cup brown sugar
• 65g margarine or butter, melted
• 1/2 cup milk
• 1 egg
• 2 tbsp honey or golden syrup
• 1 1/4 cup boiling water

Method:

• Combine flour and 1 tbsp of the sugar in a bowl. In a separate bowl, whisk melted margarine, egg and milk until combined then pour in to flour and stir til mixed
• Divide mixture in to four greased ramekins and sprinkle remaining brown sugar evenly over the top of each one
• Combine boiling water with honey and gently pour over each of the puddings - if you pour over a spoon it will prevent the sugar being displaced and the batter rising up in globs
• Place on a tray (lined in case they bubble over) and put in the oven at 180C (160C fan forced) for 25 minutes

Like magic, the liquid goes to the bottom and the pudding rises to the top - It's quite possibly voodoo so be careful. I take no responsibility if your pudding decides to poke pins in a doll version of you.

I know it will be hard, but let the puddings sit for a few minutes for the sauce to thicken up - this is also a handy tip should you wish for the skin on the inside of your mouth to stay there.

They'd taste really good with vanilla icecream... but I didn't have any of that either. I'll never be a bloody food blogger without staples like these in my house!