Butterscotch Puddings

Wonderfully smooth.
The smaller portions are the perfect sweet finale to Fall/Winter dining.








Ingredients:

For Pudding:

1 1/2 tablespoons unsalted butter

1 tablespoon packed brown sugar

1 small egg

1/2 cup plus 1 tablespoon self-rising flour, sifted

1/4 teaspoon baking powder

1/2 tablespoon instant coffee powder, dissolved in 1 teaspoon boiling water

For Butterscotch Sauce:

1/2 tablespoon unsalted butter

1/8 cup light corn syrup

1 tablespoon water

1 tablespoon packed brown sugar

Whipped cream, for serving Preparation: FOR PUDDINGS: Preheat oven to 350 degrees F. Butter and lightly flour two 1-cup custard cups or four 3-ounce pudding molds. Using electric mixer with paddle attachment, beat butter and sugar until light and fluffy. Add egg; beat until well blended. Stir in flour and baking powder. Stir in dissolved coffee. Spoon batter into prepared molds. Tent each mold loosely with foil, leaving peak at top. Place molds in baking dish. Add enough water to come one-third of the way up sides of molds. Bake two 1-cup molds 40 minutes, and smaller puddings 20 minutes. FOR SAUCE: Stir all ingredients in heavy medium saucepan over medium heat. Bring to boil; boil 4 minutes. The sauce should be used immediately. Serve puddings warm with whipped cream and sauce.

Hints: Recipe works well when multiplied for additional portions, and I always make extra Sauce (and it's a good recipe for other desserts).