Baking Dessert

Anzac self-saucing pudding

Name: Anzac self-saucing pudding recipe
Yield: 6
Ingredients: 80g unsalted butter, melted, plus 125g extra, melted; 55g brown sugar; 2 eggs, at room temperature, lightly beaten; 225g self-raising flour; 1/2 tsp ground cinnamon; 125ml milk; 150g rolled oats; 50g desiccated coconut; Creme fraiche, to serve; Golden syrup, to serve; 250ml water; 250ml golden syrup; 50g unsalted butter, melted

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by CWA of NSW

Author

Apr 19, 2023

This easy self-saucing pudding combines classic Anzac biscuit flavours into one delicious dessert. Made with rich golden syrup, rolled oats, desiccated coconut and oozing with a sweet, gooey centre, this simple dessert is the perfect addition to your Anzac day.

80g unsalted butter, melted, plus 125g extra, melted
1/4 cup (55g) brown sugar, plus 1/4 cup (55g) extra
2 eggs, at room temperature, lightly beaten
1 1/2 cups (225g) Woolworths Essentials Self Raising Flour
1/2 tsp ground cinnamon
1/2 cup (125ml) milk
1 1/2 cups (150g) whole rolled oats
1/2 cup (50g) desiccated coconut
Creme fraiche, to serve
Golden syrup, to serve

Golden syrup sauce

1 cup (250ml) boiling water
1 cup (250ml) golden syrup
50g unsalted butter, melted

Method

1.

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm x 30cm (2.5L capacity) rectangle ovenproof dish. Place dish on a baking tray.
2.

Place butter, sugar, eggs, flour, cinnamon and milk in a medium bowl and stir until well combined and smooth. Transfer to prepared dish and level top.
3.

For the golden syrup sauce, use a fork to lightly whisk all ingredients in a large heatproof jug until well combined. Then, pour over the back of a large metal spoon all over the surface of batter in dish.
4.

Bake on tray for 15 minutes.
5.

Meanwhile, place oats, coconut, extra butter and extra sugar in a medium bowl and stir until well combined and evenly coated. Set aside.
6.

Sprinkle oat mixture evenly over top of pudding, then bake for a further 20 minutes or until the pudding cake has risen, is cooked, and top and oat crumble are golden. Remove from oven and stand for 5 minutes to rest.
7.

Carefully serve pudding straight to table with creme fraiche spooned over and an extra good drizzle of golden syrup.