Butterscotch Pudding Gluten-free, Egg-free and Dairy-Free

The weather is only just starting to cool down here in Queensland, but we decided that a hot pudding would go down well last night. I made it with butter and lactose-free milk as I had guests who were lactose intolerant, but it would work fine with dairy-free margarine and rice milk (or coconut milk) for those with dairy allergy. I forgot to take a picture, but will add later when I make it again.

Ingredients

For the pudding:

190 g gluten-free self raising flour (I use Aldi Has No flour or Orgran)

1 heaped teaspoon Orgran No Egg powder (overseas use EnerG or similar)

45 g brown sugar

165 ml suitable milk (use rice/coconut milk for dairy-free)

100 g melted Nuttelex (or use butter if not dairy-free)

55 g golden syrup

For the sauce:

90 g brown sugar

12 g cornflour

55 g golden syrup

375 g boiling water

Method

1. Melt the Nuttelex/butter in a saucepan with the golden syrup until melted together. Allow to cool to room temperature.
2. Mix the flour, brown sugar and No Egg powder together in a mixing bowl.
3. Add the milk and the melted Nuttelex/golden syrup mix and mix well with electric beaters.
4. Place into a pudding dish. Mine was an oven safe 20 cm square glass dish.
5. Combine the brown sugar and cornflour well in a small bowl then sprinkle evenly oven the top of the pudding.
6. Add the boiling water to the golden syrup and mix well. Pour over the back of a large spoon evenly onto the pudding.
7. Bake at 160 C (fan-forced) or 180 C (non-fan forced) for 45 minutes.