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Individual Butterscotch Puddings

ingredients

serves: 6
3/4 cup 170 g (6 oz) butter, room temperature
3/4 cup (175 g) 6 oz sugar
3 medium size eggs, beaten
few drops vanilla essence
1 1/2 cups (175 g) 6 oz self raising (self rising) flour
1 tsp milk

for the sauce

1/2 stick (4 Tbsp) 50 g butter
3/4 cup (150 g) soft light brown sugar
150 g golden syrup (substitute light corn syrup)
6 tbsp double cream (heavy cream)
few drops vanilla essence

method

1. Preheat the oven to 190°C (375° F) gas mark 5.

2. Place the butter and sugar in a bowl and beat together until pale and fluffy. Gradually beat in the eggs and vanilla mixing well between each addition.

3. Fold in the flour, stir in the milk and spoon the mixture into 6 greased individual aluminium basins or large ramekin dishes. Smooth the tops and stand the basins on a baking tray in the preheated oven for 20-25 minutes until golden and springy to the touch. Allow to cool in the tins for 2 minutes then turn out onto a plate.

4. Meanwhile, to make the sauce, place the butter, sugar and syrup in a saucepan over a moderate heat until the sugar has dissolved. Continue to simmer for 4-5 minutes until golden. Remove from the heat and stir in the cream and vanilla essence.

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