Self-saucing butterscotch pudding - super quick version of a golden syrup pudding

The early dates of life together as a couple are somewhere between an ad for Center Parks and an ad for Kinder chocolates: 

• we cycle home together hand in hand (and The Man, his attention drawn into your beautiful eyes, rides into a lamp post in the park. Actually a true story)
• we sent each other messages in the middle of the afternoon "What would you like for dinner tonight honey pie?" "I'm popping down to Borough market, would you like me to pick some nice cheese for your lunch box?"
• we hang clothes up to dry together and we share house chores with a smile

Let's be honest, these days we're so deep in the honeymoon phase that, compared to us, my self-saucing golden syrup pudding seems light in sugar!

Self-Saucing Butterscotch Pudding

I've come across a few self-saucing pudding recipes, and they all call for this surprising flooding of the pudding mix under a mix of water and sugar, which, as the pudding bakes, sinks underneath the pudding itself and turns into a delicious sauce.
Even though it sounds a bit strange, the magic does work every time and the results are fantastic. 
The sponge is light and the sauce rich...with a dollop of fresh cream, I can assure it will blow your mind away!

Ingredients  
(for 4 larg-ish individual puddings or 1 big pudding for 4 to 6 people) 

3/4 cup muscovado sugar
1 1/4 cups (190g) self-raising flour
100g butter, melted
1 egg
1/2 cup (125ml) milk
4 tablespoons golden syrup
1 tablespoon cornflour
1 1/2 cups (375ml) boiling water
Double cream, whipped to soft peaks, to serve

Method to make the self-saucing butterscotch / golden syrup pudding

1/ Preheat oven to 180°C. Grease a 1.5 litre ovenproof dish or 4 large individual pudding moulds. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tablespoons of the golden syrup and stir until combined. Spoon into greased dish(es). 

2/ Combine the remaining 1/2 cup of sugar and cornflour. Sprinkle over the pudding mixture.

3/ Combine boiling water with the remaining 2 tablespoons of golden syrup. Pour over the top of the pudding mixture and bake for 30-40 minutes or until a skewer inserted into the centre comes out clean. Serve warm with a good dollop of unsweetened cold whipped cream.

Tip: if you don't eat the pudding straight out of the oven, plan to re-heat it for 15-20min in the oven at 120deg C before serving. Cold, the sauce could set and that's not what you're looking for!

  

Recipe adapted from http://www.taste.com.au