Sticky Nougat Pudding

I love a good old fashioned baked pudding and it's a firm favourite of my dad's too , in fact he is obseesed with Malva Pudding which I always make using my trusty Woolworths Recipe .

Using this same recipe as inspiration I recently decided to make a baked pudding with a twist ...

Preparation & Cooking time : 50 minutes
Serves : 4
Difficulty : 4/10

You will need:

For Pudding:
250ml castor sugar
2 X-Large eggs
1 Tbsp golden syrup
175 g cake flour
2 tsp bicarbonate of soda
A pinch of salt
Butter for greasing
1 Tbsp vinegar
125ml milk
115 g butter, plus extra for greasing


For Sauce:
75ml Sally Williams Nougat Liqueur
55ml Ideal Milk
2 Tbsp butter, plus extra for greasing
250 ml fresh cream
100g white sugar

Method:
For the Pudding :
Pre-heat the oven to 180'c

- Beat the sugar and eggs until fluffy, then beat in the syrup until creamy.
- Sift the castor sugar, cake flour, bicarbonate of soda and salt into a separate bowl.
- Melt the butter in a saucepan and add the vinegar and milk.
- Add the mixed dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.
- Pour into an ovenproof dish/ramekins/mugs and bake for 30 minutes. (test with a knif as cooking times may vary according to oven temperatures)

For the Sauce :
To make the sauce, melt the butter, cream, 100g of sugar and the Sally Williams Nougat Liqueur together and pour over the pudding when it comes out of the oven.

** cooks note - 
Do not over fill your Ramekins or mugs as this pudding will cook over (as mine clearly did , less is more)

Bon Apetit!

** This recipe is developed inconjunction with Sally William Liqueur