Butterscotch Self-Sauce Pudding
Low FODMAP serve
What you'll need
1 ¼ cup (190g) Lo-Fo Pantry All Purpose/ Plain Flour
2 ½ teaspoon baking powder
¾ cup (120g) brown sugar
½ cup (80g) Unsalted Butter, melted
1 (55g) XL egg
½ cup (115g) Lactose Free Milk
4 tablespoons (100g) rice malt syrup
1 tablespoon (12g) corn flour
1 ½ cup (375g) boiling water
Preheat fan-forced oven to 180°C (350°F), and grease a deep 1.5L ovenproof baking dish with butter.
Combine ¼ cup of brown sugar, majority of the baking mix and the baking powder in a mixing bowl.
Add the melted butter, egg, milk and half the rice malt syrup to the dry ingredients and stir to combine. Pour the mixture into the greased oven dish.
In a small bowl mix together the 1 tbsp of corn flour and the remaining ½ cup of brown sugar. Sprinkle it over the pudding mixture.
Put the remaining rice malt syrup into another bowl and mix it with the boiling water. Slowly and gently pour it over the top if the pudding mixture. Bake in the pre-heated oven for 35-40 minutes.
Serve the pudding warm with lactose free ice cream.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet