This recipe is another Donna Hay kindly converted by Stephanie Pyne. She actually sent this to me a couple of weeks ago (whilst my oven was still on the blink) and her photo was not the greatest (I got a photo of Gary's half eaten pudding!) so it was such a shame that I HAD to make it purely to photograph it. OH MY GOODNESS!!!!! My husband would rate this as one of the best puddings he has EVER had. Possibly one of the best desserts. I have to be honest, I really enjoyed it too. The pudding gets a gorgeous crust on it, whilst the inside is so light and fluffy and that sauce - mmmmmmmmmmmmmmm! Delicious, thanks Steph for sharing with us all. Eb x
- 30g butter
- 100g brown sugar
- 250g water
- 60g maple syrup
- 60g whiskey
Preheat oven to 180deg.
Add all ingredients except the whiskey and cook for 5 minutes at 100deg Speed 2. Add whiskey and mix on Speed 2 for 10 seconds. Pour into a large casserole dish (20cm).
- 100g butter
- 50g brown sugar
- 230g Self Raising Flour
- 50g malted milk powder (or milo/ovaltine)
- 1 tsp vanilla bean paste
- 80g milk
Add all ingredients except milk into bowl and mix on Speed 8 for 5-10 seconds.
Add milk and mix on Speed 8 for 5 seconds.
Place spoonfuls of the mix over the sauce (approx. size of golf balls). Bake for 20 minutes.