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John and Lisa's Weekend Kitchen

Self-saucing butterscotch pudding with almond cream

John and Lisa have some beautiful Weekend Warmers in their kitchen today.

They start the day with their new family favourite - bacon, egg and spinach pretzels with a frothy caramel iced coffee on the side.

Next it’s Lisa’s gorgeous Provençal roast lamb - a one tray roast that’s as simple as it is delicious.

On the side, or even on its own, is a beautiful cheese, leek and cauliflower pie. And save room for something sweet, with little self-saucing butterscotch puddings to finish.

Self-saucing butterscotch pudding with almond cream

Serves 6

Sponge

185g plain flour 

50g dark brown soft sugar

2 tsp baking powder

100g butter melted, plus extra for greasing

4 tbsp golden syrup

125ml milk

1 egg

Butterscotch sauce

150g dark brown soft sugar 

2 tbsp cornflour 

180ml boiling water

Almond cream

50g ground almonds

2 tbsp Amaretto

100ml double cream

(You will need six 180ml pudding moulds)


Method

Sponge

1. Preheat the oven to 180ºC/160ºC fan and grease your pudding moulds with butter.

2. Melt the butter in a pan with the golden syrup then remove from the heat. Combine the flour, sugar and baking powder in a large bowl and mix together. Add your milk to a bowl or jug and then crack the egg into it, whisk together then pour into the bowl with the dry ingredients along with your butter and golden syrup mix. Stir everything together then divide the mixture between the pudding moulds (you can pour your mixture into a large jug before pouring it into the moulds to make it a little easier if you wish). Each mould should be half full to leave room for your butterscotch sauce. Transfer to the fridge to chill for 3 hours along with your almond cream (method below).

Butterscotch sauce

1. For the sauce mix the sugar and cornflour together in a small bowl. Sprinkle 1½ - 2 tbsp of the mixture over the top of each chilled pudding then carefully pour 1 tbsp of boiling water on top of the sugar mixture (pour the water over the back of a spoon so that it doesn’t break the surface of the batter).

2. Immediately transfer the moulds onto a baking tray and into the oven. Bake for 15 minutes or until a skewer inserted into the cake part comes out clean. Turn the puddings out into bowls and serve with the almond cream.

Almond cream

1. Mix together your Amaretto and ground almonds in a small bowl. Using an electric whisk, whisk your cream in a separate bowl until thickened and then add your almond mix and combine.

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John and Lisa's Weekend Kitchen