Mini Butterscotch Puddings Recipes

Steps:

• FOR PUDDINGS: Preheat oven to 350°F Butter and lightly flour 2 1-cup custard cups or four 3-ounce pudding molds.
• Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee.
• Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes. and smaller pudding for 20 minutes.
• FOR SAUCE: stir all ingredients in heavy medium saucepan over medium heat. Bring to a boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.

Steps:

• In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened., Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.

Steps:

• Boil the kettle and heat the oven to 180C/160C fan/gas 4. Butter a rectangular baking dish (about 20cm x 28cm and 4cm deep). Tip the flour, baking powder, 140g sugar and a large pinch of salt in a bowl. Put the butter, milk and eggs in a jug and whisk together. Pour the wet ingredients into the dry and mix well. Scrape into the baking dish and level the surface.
• Mix the remaining sugar with the golden syrup and caramel, add 300ml boiling water and stir until the sugar and caramel dissolves. Pour the hot liquid over the pud, then bake for 1 hr until the top is set and the sauce is starting to bubble around the edges. Serve hot with ice cream. If you leave this pudding to sit, the sauce will soak into the sponge, so eat immediately.