160g butter, soft
100g brown sugar
80g macadamia nuts, chopped
100g white chocolate buttons
1/2 cup semolina flour
1/2 tsp baking powder
1 cup plain flour
1/2 tsp salt
1 Tbsp ground cardamon
1 cup of milk
For the sauce:
200g brown sugar
1 tbsp golden syrup
Pinch of salt
Cream butter and brown sugar together well, add eggs one at a time, mix well then fold in dry ingredients.
Lastly, add milk to make a smooth batter.
Add chocolate buttons and nuts.
Place portions of mixture in well-greased coffee cups, cafe style ones are ideal. Arrange cups in a water bath in an open casserole dish or oven tray of sufficient depth.
Cover the whole tray with tin foil and bake in a moderate oven at 180 degrees celcius for 35-40 minutes until puddings are firm.
Prepare the sauce by melting the butter, adding the sugar, golden syrup, pinch of salt and bringing to the boil, then add the cream and simmer for three minutes.
Allow to cool slightly and it’s ready for use.
The sauce will thicken as it cools – if it doesn’t taste ‘butterscotchy’ enough, add a shot of butterscotch schnapps.
Serve with the steamed puddings and vanilla ice cream.
Four large or six small servings
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