Pecan and Butterscotch Self Saucing Pudding

I love this pudding, especially in the winter, it is very easy to make and it a wonderful alternative to chocolate self saucing pudding, the nuts give it a unique flavor and texture, not too rich but still sweet enough for the discerning sweet tooth. This recipe was sourced from a Australian Womans Weekly publication.

Ingredients
Melted butter, for greasing
65g (1/3 cup, firmly packed) brown sugar
185g (1 1/4 cups) self-raising flour
125mls (1/2 cup) milk
1 egg
80g butter, melted, cooled
2 tbs golden syrup
75g pecan nuts, chopped
Icing sugar, to serve
Thickened cream or vanilla ice-cream, to serve
sauce
100g (1/2 cup, firmly packed) brown sugar
1 tbs cornflour
60mls (1/4 cup) golden syrup
310mls (1 1/4 cups) boiling water

Method
Preheat oven to 170°C. Brush a 1-litre (4 cup) ovenproof dish with the melted butter to grease. Place the dish on a baking tray lined with baking paper. Place the brown sugar in a medium mixing bowl. Sift the flour over the brown sugar and stir to combine.

Whisk together the milk, egg, butter and golden syrup in a bowl or jug until combined. Add to the dry ingredients and use a wooden spoon to beat until a smooth batter forms. Stir in the pecan nuts. Pour the pecan butter into the greased dish and use the back of a spoon to smooth the surface.

To make the sauce: combine the brown sugar and cornflour in a bowl and then sprinkle the mixture evenly over the pecan batter in the dish. Stir the golden syrup into the boiling water and then pour this evenly over the brown sugar and cornflour mixture.

Bake the pudding in preheated oven for 50-55 minutes or until a cake-like topping forms over a rich butterscotch sauce and a skewer inserted into the centre of the pudding comes out clean.
Remove from the oven and stand for 5 minutes. Sprinkle with icing sugar and serve with cream or ice-cream.