Ingredients
Butterscotch cake
- 190 grams SR gluten free flour
- 1 heaped teaspoon Gluten Free Baking Powder
- 80 grams brown sugar, lightly packed
- 160 grams Milk, rice milk or almond milk
- 60 grams Butter
- 1 egg
- 1 heaped tablespoon golden syrup
Sauce
- 410 grams Boiling water
- 2 heaped tablespoon golden syrup
Extra
- 160 grams brown sugar
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add to bowl all dry ingredients. Mix on speed 4/5 seconds
Add milk, butter (softened) egg, and syrup to flours and sugar and mix on speed 5/20 seconds until you have a smooth batter. Pour batter into prepared ramekins or oven proof dish.
Sprinkle extra sugar onto the top of the batter.
Prepare boiling water and syrup in a jug stiring until the syrup has disolved. Carefully pour the liquid over the batter.
Bake in a moderate oven for 30 to 35 mins or until cooked through.
Let the puddings sit to thicken the sauce for a few minutes before serving. Serve with ice cream or cream. Enjoy
Cake Batter
Tip
You can use this recipe with normal wheat flour just omit the baking powder and use self raising flour. You can also use normal milk if you are not dairy free.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I have this same recipe in a book I own, so I checked here to see if there was a Thermomix version! The quantities of ingredients are identical. I did deviate from the instructions above by melting my butter (margarine) first and then adding the rest of ingredients. The sauce of my pudding was quite runny also, but I did use only 100g of extra brown sugar (I didn’t want it to be so full of sugar) so I wondered if that was the cause. I would cut back on the water next time, maybe to 350g, and see how that goes with the 100g of sugar. I used leftover whey (from ricotta I made), instead of milk. The pudding was yum!
Cake was good but sauce was too watery. Maybe a proper caramel sauce would have been better
Are you sure to delete this comment ?