Butterscotch Pecan Self Saucing Pudding

Everyone in our home is especially busy at the moment with work, school and uni pressures. I have been trying to spend a little more thought and time on preparing the evening meals, to nurture the family through this busy time. It has been relaxing to potter around in the kitchen and a chance to be creative away from my craft room.My family have been appreciating my renewed interest in cooking. Wonder how long it will last?

I baked a roast chicken dinner mid week, and finished it off with a dessert of Butterscotch Pecan Self-Saucing Pudding. This is a family favourite but I must admit, it has been a few years since I last made it.  It is a delicious caramel flavoured sponge pudding with a butterscotch sauce made from golden syrup. The pecans add some extra texture and it is delicious served warm with vanilla ice-cream.  I have also used walnuts in place of the pecans which also works well.

For our north American readers, Golden Syrup is made in the process of refining sugar cane into sugar, and is a staple in Australian pantries. When we lived in USA we were able to find it at World Market.

Butterscotch Pecan Self-Saucing Pudding

Ingredients:

1/3 cup firmly packed brown sugar

1 1/4 cups of self raising flour, sifted

1/2 cup milk

1 egg

80 g (1/3 cup) butter, melted

2 tablespoons golden syrup

75 g pecans halved

Sauce:

1/2 cup firmly packed brown sugar

1 tablespoon cornflour

1/4 cup golden syrup

1 1/4 cups boiling water

Method:

Preheat oven to 160 °C (320 deg F). Grease a 1 litre capacity oven proof dish.

Place the sugar in mixing bowl and stir in flour. Whisk the milk, egg, butter and golden syrup together until combined. Add to dry ingredients and beat with a wooden spoon until well combined. Stir in pecans. Pour the batter into greased dish and smooth the surface.

For the sauce, combine the brown sugar and cornflour in a bowl, then sprinkle evenly over the batter. Stir the golden syrup into the boiling water and then pour evenly over the batter and topping.

Bake the pudding for 50 minutes or until it is cooked. Remove from oven and allow to stand for 5 minutes. Serve dusted with icing sugar, and accompanied by cream and/or ice-cream.

Serves 6 - 8

Some of our other recipes that feature golden syrup include: Spice Cakes, Chocolate and Ginger Cookies, and White Chocolate Caramel Slice.


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Fathers Day Craft

Even though Fathers Day isn't celebrated in Australia until September, I couldn't resist making this Fathers Day craft project. The business shirt gift bag would be fun to make for Fathers Day, a graduation gift, or a male birthday. It can be hard to come up with handmade gifts for men. Even if you purchase a gift, you can still give it the handmade touch by decorating a plain gift bag.

Materials:

• plain gift bag
• two sheets of double sided scrap booking paper
• two small buttons
• needle/thread
• plain shipping tag
• dymo embosser label maker
• ribbon
• mini peg (clothespin)
• washi tape
• double sided tape

Instructions:

Cut a piece of scrap booking paper the same size as the gift bag. Cut a slit that is 1 1/2 inches in length in the middle of the top edge of the paper. Fold the paper down to create a shirt collar.

Using some scrap paper, cut a template for the tie. Trace the tie template onto scrap booking paper and cut out. 

Position the tie on the "shirt". Stitch around the tie using black thread in your sewing machine. 

Stitch a button on the corners of the collar to hold the points down.

Adhere the shirt and tie to the front of the gift bag with double sided tape.

Add a message to the shipping tag with label maker. Tie some striped ribbon around the tag. Cover the front of the peg with washi tape and use to attach the tag to the gift bag.

This fathers day craft was inspired by Fathers Day envelope from Bits of Everything.

For more Fathers Day craft ideas check out:

• Fathers Day Project Ideas
• BBQ Grill Mitt and Towel
• Fathers Day Craft Pinterest Board

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Winner of So Pretty! Felt

Congratulations to Eden H who won our recent giveaway and has won a copy of So Pretty! Felt by Amy Palanjian. We have sent you an email Eden.

Thanks so much to everyone who entered.

Date Roll

When flicking though an old Australian Women's Weekly cookbook, I came across a recipe for Date Roll that I used to bake a long time ago. Date recipes are always a favourite - they are tasty without being too sweet. I love the shape of a date roll, as it slices up nicely and it perfect to eat spread with some butter. Date Roll can be sliced and frozen, and is a great addition to a lunch box. 

Date Roll

Ingredients:

1 cup chopped dates

60 g (4 tablespoons) butter

1 cup brown sugar, firmly packed

3/4 cup water

1/2 teaspoon bicarb soda

1 egg. lightly beaten

1 cup self raising flour

1/2 cup plain (all purpose) flour

Method:

Combine dates, butter, sugar, and water in pan. Stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, remove from heat. Transfer mixture to a large bowl. Cool to room temperature.

Grease two nut roll tines. Stir soda, and egg into date mixture, then sifted flours. Spoon mixture evenly into tins. Bake in moderate oven for 45-50 minutes (175 deg C/350 deg F). Stand rolls in tins with lids on for 10 minutes. Remove lids and turn onto wire rack to cool.

Adapted from Cakes and Slices Cookbook. Australian Women's Weekly, 1991.

Date Roll is an old fashioned favourite. Hope you enjoy it as much as we do.