Serve with a side of ice-cream for a finishing touch of deliciousness!
80g butter, chopped
1/2 cup (125ml) milk
1 cup (150g) self-raising flour
1/2 cup (100g) brown sugar
1 egg, lightly whisked
2 tbs golden syrup
1/2 cup (70g) pecans, coarsely chopped
Double cream or ice-cream, to serve
3/4 cup (150g) brown sugar
1/2 cup (125ml) freshly brewed espresso
3/4 cup (185ml) boiling water
1/2 cup (125ml) thin cream
40g butter, chopped
Preheat oven to 180°C. Grease a 6-cup (1.5L) capacity ovenproof dish with melted butter. Place on an oven tray.
Combine the butter and milk in a small saucepan over low heat. Cook, stirring, for 2-3 minutes or until butter melts. Combine the flour and sugar in a medium bowl.
Add the butter mixture, egg and golden syrup and stir until just combined. Spoon mixture into the prepared dish and sprinkle with pecans.
To make the coffee sauce, combine the sugar, coffee, water, cream and butter in a jug.
Stir until butter melts and mixture is smooth.
Pour evenly over the pudding mixture in the prepared dish.
Bake in preheated oven for 30 minutes or until the centre of the pudding is cooked through. Remove from oven. Set aside for 5 minutes before serving with cream or ice-cream.