In UAE, the amount of p
ublic holidays is very limited, maybe better than many GCC countries, but when compared to India, it is quite numbered. So we always wait for those holidays. In the past few years, they have been moving the holidays to combine along with weekends, so that we end up having long weekends. Many do short travels, some like us go ahead and explore the country itself, hehe. We had a long weekend due to the Rabiulawwal12 or Milad Nabi as it is called. I wouldn’t like to dwell on it, because the day is quite a debated one in the Islamic world. As much as the evidence of Prophet Muhammed (PBUH)’s exact date of birth is not vivid, mainly due to the fact that there was no Hijri calendar during that time, and also for the fact that he passed away on the same date, we usually don’t celebrate it. But yes, it is like every other day, for saying our salawat on him and also thanking the Almighty for sending him to this earth as a guidance for all of us.
“Indeed, in this [Quran] is notification for a worshiping people. And We have not sent you, [O Muhammad], except as a mercy to the worlds.” (Surah Al-Anbiya:106-107)
Coming to today’s recipe… I somehow love self saucing desserts. It’s like an all in one – the cake, the sauce and the deliciousness. Most of the time, the chocolate one is on repeat mode at home, when I run of ideas to make dessert. When I saw this recipe on Asheera’s blog, I immediately bookmarked it and got making it when my cousins were home for lunch. I am not a big fan of butterscotch flavor as such, but once in a while, it is a lovely change. The lovely caramel flavor can open up my taste buds, just like how the sticky date pudding did the magic! Another dessert I loved with this flavor was this super bread pudding.
This recipe marked the first time of using maple syrup. The combination of it with the brown sugar gives it such an amazing flavor. I was actually not wanting to buy a bottle but the recipe was so tempting that I ended up getting one to make it. Hehe… And I sincerely do not regret it, since I don’t think anything else could have replaced the maple syrup. Yes, you could add honey, but then the flavor quotient would be different, for sure! The dessert is quite easy to make. The base is a butter cake and the sauce just adds so much to this dessert. Do serve it with a scoop of ice cream – it just pushes up everything! If you have guests coming, then this is surely an impressive pudding to serve. Highly recommended… 🙂
Butterscotch Pudding Cake
Ingredients
- 60 gm butter softened
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla essence
- 1 cup all purpose flour
- 1/2 cup wholewheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- FOR THE BUTTERSCOTCH SAUCE:
- 1 cup water
- 3/4 cup brown sugar
- 1/2 cup maple syrup
- 30 gm butter
Instructions
- Preheat oven to 180 degrees. Grease and flour an 8 inch pan and set aside.
- Combine all ingredients for the butterscotch sauce and cook on low flame till all melted and combined.
- Beat butter and sugar till soft and fluffy. Add the egg and vanilla and beat till combined. Scrap down the sides and beat.
- Whisk together the dry ingredients in a bowl.
- Add half the dry ingredients and half the milk to the butter mixture, beat till done.
- Add the remaining and beat ill combined.
- Spread the batter in the prepared pan. Pour the hot sauce on top.
- Bake for 30 minutes or till a skewer inserted comes out clean. Cool in pan for 10 minutes.
- Serve warm with a scoop of ice cream.
You have me at butterscotch!! This looks so yum 🙂
Thanks a lot Angie… 🙂