Self-Sourcing
Apr. 10th, 2023 09:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Self-Saucing Butterscotch Pudding.
Apparently self-saucing puddings (cakes in the US), like the ChocoFlan self-inverting pudding (cake), are a thing in the UK. After the GBBO had self-saucing puddings as a challenge one week, I was intrigued enough to eventually try one.
Pudding:
50 g dark brown sugar, packed
185 g plain flour
2.5 tsp baking powder
100 g unsalted butter, melted
1 egg
125 ml milk
4 Tbsp golden syrup (I used dark corn syrup)
Sauce:
150 g dark brown sugar, also packed
2 Tbsp cornflour (corn starch)
500 ml boiling water
Heat the oven to 350° F. Grease a 1.6 L / 6 cup baking dish with butter. Whisk sauce sugar and cornflour in a bowl and set aside.
Place pudding sugar, flour, and baking powder in a separate bowl. Whisk to combine. Add butter, egg, milk, and golden syrup. Whisk until mostly lump free. Scrape into the baking dish and smooth the surface. Sprinkle the sauce sugar mixture all over the surface.
Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter). Bake for 40 minutes or until it passes the toothpick test.
Cut through the pudding to reveal the butterscotch sauce underneath, scoop into a bowl, and top with vanilla ice cream.
What worked: It did in fact self-sauce, producing a butterscotch sauce on the bottom of the cake in the pan.
What didn't: During prep, I forgot to add the butter. I had to unscrape the batter back into the bowl and whisk the butter in, then re-grease and rescrape. That's not the recipe's fault though. What was the recipe's fault was pouring boiling water over a metal spoon - it very, very quickly became too hot to hold. A wooden spoon would have worked better, not that I thought of it in time.
The cake and sauce was a bit too one-note sweet; adding a sprinkle of sea salt improved it immensely.
Will I make it again? I don't think so.
Apparently self-saucing puddings (cakes in the US), like the ChocoFlan self-inverting pudding (cake), are a thing in the UK. After the GBBO had self-saucing puddings as a challenge one week, I was intrigued enough to eventually try one.
Pudding:
50 g dark brown sugar, packed
185 g plain flour
2.5 tsp baking powder
100 g unsalted butter, melted
1 egg
125 ml milk
4 Tbsp golden syrup (I used dark corn syrup)
Sauce:
150 g dark brown sugar, also packed
2 Tbsp cornflour (corn starch)
500 ml boiling water
Heat the oven to 350° F. Grease a 1.6 L / 6 cup baking dish with butter. Whisk sauce sugar and cornflour in a bowl and set aside.
Place pudding sugar, flour, and baking powder in a separate bowl. Whisk to combine. Add butter, egg, milk, and golden syrup. Whisk until mostly lump free. Scrape into the baking dish and smooth the surface. Sprinkle the sauce sugar mixture all over the surface.
Pour boiling water over the surface over the back of a dessert spoon held as close to the batter as you can (to soften the pour so it doesn't break the surface of the batter). Bake for 40 minutes or until it passes the toothpick test.
Cut through the pudding to reveal the butterscotch sauce underneath, scoop into a bowl, and top with vanilla ice cream.
What worked: It did in fact self-sauce, producing a butterscotch sauce on the bottom of the cake in the pan.
What didn't: During prep, I forgot to add the butter. I had to unscrape the batter back into the bowl and whisk the butter in, then re-grease and rescrape. That's not the recipe's fault though. What was the recipe's fault was pouring boiling water over a metal spoon - it very, very quickly became too hot to hold. A wooden spoon would have worked better, not that I thought of it in time.
The cake and sauce was a bit too one-note sweet; adding a sprinkle of sea salt improved it immensely.
Will I make it again? I don't think so.
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