Wednesday, March 07, 2007

Sauced Butterscotch (Pudding-Cake and Sauce)

A favourite Birthday Breakfast at our house... but it really is a nice, filling, hot dessert on cold winter evenings. Serve with thick cream or ice cream. This is half the recipe, so it will make enough for 2 or 3... or 1 for breakfast and then lunch dessert!

1/2 cup all-purpose flour
1/4 cup granulated sugar
1 tsp. baking powder
1/4 cup milk
1 Tbsp butter or margarine, softened
1/2 cup packed brown sugar
2 tsp. butter or margarine
1/2 tsp. vanilla
1 cup hot water

Measure first 5 ingredients into bowl. Mix together with spoon. Turn into greased 8" casserole dish or baking pan.

In same bowl, stir brown sugar, butter, vanilla and hot water until sugar dissolves and butter is melted. Pour over batter in pan. Do not stir. Bake at 350*F for 20 - 30 minutes until sauce is on the bottom and the top crust is firm to the touch.

1 comment:

  1. Anonymous10:00 AM

    I used to have a better recipe than this and I lost it, this recipe is ok but you need to add much more milk, the batter is way too thick. You need at least 1/2 cup milk, if you don't put enough milk in the cake, it will taste like flour.