The wind is roaring outside my window. Branches are whipping violently in the wind and the rain alternates between torrential and steady. At times the wind is so strong I can hear more than just the leaves moving and the house creaking. It’s a whistle followed by a long, slow grumble – the sound of a crotchety old man combined with the speed of a gazelle. It’s lovely to watch from inside my house… and I plan to remain safely ensconced for the rest of today.
Winter has finally arrived and it’s my favourite time of year to cook. Casseroles cooking slowly in the oven while the smells fill the house and the windows mist. Warming roast meat and crunchy potatoes doused in gravy. A comforting bowl of porridge consumed in a dressing gown and Ugg boots with a steaming pot of tea. Self saucing puddings – a few ingredients that magically separate into soft pudding and gooey sauce which is the perfect accompaniment for a day like today. This pudding is supposed to serve 6 people but it only served the two of us twice… pretty sure we are piglets but it is also absolutely delicious.
- 3/4 cup brown sugar
- 1 1/4 cup self raising flour
- 100g butter, melted
- 1 egg
- 1/2 cup milk
- 4 tbs golden syrup
- 1 tbs cornflour
- 1 1/2 cups boiling water
- Preheat oven to 180C. Find a 6 cup baking dish (or there abouts).
- Combine 1/4 cup brown sugar with the self raising flour in a bowl. Add the butter, egg, milk and 2 tbs of golden syrup and mix well. Spoon into your baking dish and spread it evenly.
- Mix the 1/2 cup sugar with the cornflour and sprinkle over the top of the pudding. (If you are making this in advance, you can leave the pudding at this point until you’re closer to serving time.)
- Combine 2 tbs golden syrup with the boiling water and pour over the pudding.
- Bake for about 40 minutes until the pudding is cooked through. Highly recommended serving suggestion: hokey pokey ice cream.