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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Taken from the Epicure section of The Age newspaper, which in turn was taken from a grandmothers recipe book, this is an absolutely fast and delicious dessert best served with cream or ice-cream. You can substitute the golden syrup for some other sugar syrup like honey or maple but it will be a LOT sweeter. Ingredients:
1 tablespoon butter |
125 ml sugar |
1 egg |
250 ml self-raising flour |
60 ml milk |
2 tablespoons golden syrup |
Directions:
1. Preheat oven to 180°C.
2. Melt butter, add sugar and egg. Beat briskly then add flour, and then milk. Beat to batter consistency.
3. Pour golden syrup into a buttered/greased small pie dish (my Granny used an old enamel baking dish that holds about two cups of liquid - it's important the dish is not too shallow and the batter not spread too thinly) and allow to settle, then pour batter on top of golden syrup.
4. Bake for about 25-30 minutes. It should have a crisp, golden crust (almost biscuit-like) and a soggy bottom. Spoon straight from pie dish into bowls and serve with ice-cream or cream and a little extra golden syrup.
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