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Lancewood Saucy Butterscotch Pudding
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Lancewood Saucy Butterscotch Pudding

Ingredients

Pudding:

190 g cake flour
10 ml baking powder
50 g sticky brown sugar (Demerara)
45 ml golden syrup
1 egg(s)
100 g butter , melted
125 ml milk
80 g LANCEWOOD® Medium Fat Plain Cream Cheese

Sauce:

100 g brown sugar
15 ml corn flour
375 ml hot water

To serve:

ice-cream  or custard

Method

Pudding:
Preheat the oven to 160°C. Using a mixing bowl, add the flour, baking powder, sugar, syrup, egg, butter, milk and cream cheese and mix together until smooth and well combined. Pour into a greased baking dish.

Sauce:
Mix the brown sugar and corn flour together in a bowl and sprinkle it over the batter. Then gently pour over the hot water.

Bake for 40 minutes or until pudding has cooked through. Serve warm with ice-cream or custard.

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