Ok heres the butterscotch one I got from the recipes section:

Self Saucing Butterscotch Pudding.

Base
1 cup SR four (you might like to sift first)
3/4 cup sugar
1/2 tspn salt
2 level tspns melted butter
1/2 cup milk

Mix together and place in greased oven proof dish.

*(Although when I made it I mixed all the ingredients in the ovenproof dish and didn't bother greasing it and it worked fine)

Sauce:
2 tbspsn golden syrup
1 1/2 cups hot water
1 tbspn butter

Place sauce ingredients in saucepan, stir over low heat until melted, pour over pudding gently and bake in oven at 180 for 30 to 35 minutes.


Thats it very simple and very yummy! I was actually really dubiouse about it but honestly it was really good, especially for cold nights We served ours with some vanilla ice cream.

Oh also worth a go, one my mum use to do for us, just as simple and yummy.

Chocolate self saucing pudding

1 cup self raising flour
1 dessert spoon Cocoa
1 teaspoon coffee
1/2 cup sugar
1/2 cup milk
1 egg
2oz melted butter

In an oven proof dish mix all the dry ingredients. Add the egg, milk and butter, stir well.

In a seperate bowl mix 1/2 cup sugar, 2 dessertspoons of cocoa and 2 teaspoons of coffee. Pour over the cake mixture and gently even it out (kinda like a layer ie don't mix it in with the cake mixture). Pour over 1 1/2 cups of boiling water. Bake in a moderate oven (350f - 180c) for about 40 minutes.

We also have this with vanilla icecream

YUMMO....nothing better than cooking up a pudding during winter.

Here's a yummy one I took along to a friends house the other night...

APPLE PUDDING

2oz butter
1 cup SR flour
Pinch Salt.
Milk

Rub butter and flour/salt, then mix with enough milk to from a thick dough. Roll out thin and top with the following:

peeled, cored and grated apple (2-3 granny smiths)
handful of sultanas
generous amount of sugar (optional)
spices (cloves, nutmeg, cinnamon)

Roll up dough, like a roly poly, then slice and place into a greased oven proof dish (cut side up).

Pour over following syrup:

1 tablespoon golden syrup
1/2 cup sugar
1 cup hot water
1 dessertspoon butter.

Bake in moderate oven for 45 mins to an hour.

I doubled the syrup mixture coz it didn't seem to be enough, others might decide differently though

yum!

i have a good microwave one i got of another forum - but be warned, you have to eat it as soon as it's done or it goes as hard as a rock LOL. dh doesn't like it so it might not suit all tastes, but it's good for a quick fix

hmmm i can't find it. will try some more and hopefully get back to you.

OOh thanks for remembering to post the butterscoth
one, Muppet. I have been thinking about searchign for
the recipe all morning.
All the puddings look yum - hope to try some this
week. Thank you all for sharing.

alex

Now I'm posting this on the condition that no one is allowed to take it to an EB get together that I'm going to First fool proof dessert that I'm capable of making.


Baileys Frozen Mousse (serves 6)

* 125g dark chocolate, melted
* 3/4 cup sweetened condensed milk
* 1/2 cup Baileys liqueur
* 1 1/2 cups thickened cream

* waffle ice-cream cones to serve
* chocolate curls to decorate

1. Line base and sides of a 14cm x 21cm loaf pan with plastic wrap.

2. Place chocolate in a heatproof bowl; sit bowl over a pan of simmering water. Stir until melted. Remove bowl from heat and stir in condensed milk and liqueur. Spoon into lined loaf pan. Cover, freeze for 30 minutes.

3. Transfer chocolate mixture to a bowl, beat with an electric mixer until smooth. Slowly add cream and beat until soft peaks form. Return to loaf pan. Cover, freeze mixture overnight until firm.

4. Serve scoops of mousse in ice-cream cones with
chocolate curls on top.

I usually just do the first freeze in a bowl with cling wrap over the top, it's so fiddly trying to line a loaf time with cling wrap.

As I mentioned last night, I've also made it with a chocolate liquer instead of Baileys and it worked fine, just made the final mix a little harder than the Bailey's one.

Cheers,

Nicola

DD Isabella Grace 06/08/02

Emjay im an idiot I can't seem to work out the cutting bit Um do you just cut it in half once or do you cut it into several bits , like a swiss roll?

sorry for the stupid question!

Np Alex, let me know what you think if you do get around to making one That goes for anyone else too

Karen as hard as a rock??? i am so intrigued

cheers
Alexandra

This message was edited by muppet on Tuesday, 12 July 2005 @ 3:19 PM

Hi Alexandra,

nope...it's not a silly question. It took me ages to decipher the recipe to begin with!

Yep....you roll it up so it looks like a swiss roll, then slice it like you would a swiss roll. It's kinda fiddly as no matter how tight you roll it the filling is loose, and a bit juicy....but worth the effort

Emjay oh thanks for that I thought thats what you mean't but it confused me by saying :

"(cut side up)"

I thought if you cut it like a swiss roll then, unless its the end bits, all the middle bits will be cut on both sides so it wont matter which side you pick, iykwim

Can't wait to give it a whirl

cheers
Alexandra