Microwave Butterscotch Self-saucing Pudding

For the toffee, line a baking tray with baking paper. Now place the sugar and water in a 500ml pyrex jug and cook in the microwave at 1000W for 2 minutes. Stir to dissolve the sugar. Cook for a further 8 minutes 30 seconds or until golden. Pour the toffee over the lined tray in a thin layer (it will be VERY hot, so resist the urge to touch it!). Set aside to cool and set. Once it’s cooled and firm, wrap in baking paper followed by a tea towel, then use a rolling pin to pound the toffee into rough crumbs.

For the butterscotch sauce, place the butter in a 250ml pyrex jug. Cook on Micro Power at 600W for 1 minute. Add the sugar and cream and whisk with a fork to combine. Microwave at 1000W for 1 minute 30 secs. Stir. Set aside for 5 minutes to cool & thicken. Transfer to a serving jug and set aside.

On to the pudding. Grease a 7-cup-capacity ceramic dish by pouring in the oil, then using a paper towel to spread it all over.

Place the butter in a medium-sized, microwave-safe glass bowl. Cook on 600W for 1 minute or until melted. Add the milk, golden syrup, eggs, vanilla extract and flour, plus a small pinch of salt. Whisk well to combine until a smooth batter forms. Stir in half the toffee crumbs, saving the rest for later. Pour the batter into the greased dish.

Combine 1½ cups of water and brown sugar in a 500ml microwave-safe jug or bowl. Cook on 1000W for 2 minutes. Stir until sugar has dissolved. Gently pour the sugar mixture over the top of the pudding batter in an even layer.

Transfer ceramic dish to microwave. Cook on 1000W for 9-10 minutes or until a skewer inserted into the edge of the sponge comes out clean. Carefully remove from the microwave and leave to stand for 3 minutes. Dust the top of cake with icing sugar. Sprinkle the extra toffee sprinkles over the top and serve with the butterscotch sauce.

– These instructions are for the Panasonic Convection Microwave Oven CD58J.